Provençal slow-cooked beef

Estouffade de bœuf à la Provençale

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      3 hr 30

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

It’s the slow cooking of this dish that gives it such a rich, tasty dark sauce, so do not make it in a hurry and, if possible, prepare it a day in advance, chill, then reheat to make a superb beef casserole.


  • 50 g (2 oz) butter
  • 4 tbsp olive oil
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Preheat the oven to 160°C/325°F/Gas 3. Melt the butter with half the oil in a flameproof casserole, add the cubed beef and sauté until well browned. Remove the meat from the casserole using a draining spoon and set aside.

Add the shallots and lardons to the casserole and sauté