Provençal slow-cooked beef

Name: Provençal slow-cooked beef (Estouffade de bœuf à la Provençale)
Prep time: 30 min
Cook time: 2 h 35 min
Total time: 3 h 5 min
Yield: Serves: 4
Cuisine: French
Ingredients: 115 g (4 oz) lardons; bunch of fresh parsley, chopped; 4 tbsp olive oil; sea salt and freshly ground black pepper; 750 ml vin de table red wine; 200 g (7 oz) button mushrooms; 1 large aubergine, chopped; 1.2 kg (2 lb 12 oz) braising beef, cubed; 8 shallots, halved; 2 bay leaves; 50 g (2 oz) plain flour; 50 g (2 oz) butter; bunch of fresh thyme; 2 garlic cloves, chopped

Estouffade de bœuf à la Provençale

Preparation info

Serves:
4

Difficulty
Medium
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.

Ingredients

50 g (2 oz) butter
4 tbsp olive oil
<

Europe
France
Main course
Mediterranean
Provence

Method

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