Estouffade of beef with green and black olives

Name: Estouffade of beef with green and black olives
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: Serves 4–6
Ingredients: 200 g (6½ oz) slab or sliced bacon, rind removed and cut into batons; 200 g (6½ oz) mushrooms, thinly sliced; 2 tablespoons chopped fresh parsley; bouquet garni; 750 ml (24 fl oz) white wine; 425 g (13½ oz) can chopped tomatoes; 1 large onion, chopped; 1 litre brown stock; 80 g (2¾ oz) black olives, pitted and chopped; 3 fresh tomatoes, halved, seeded and chopped; 2 tablespoons tomato paste; 2 carrots, chopped; 80 g (2¾ oz) green olives, pitted and chopped; 3 cloves garlic, chopped; 2 kg (4 lb) stewing beef, cut into cubes; 2 tablespoons plain flour

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

An estouffade is a type of stew where the ingredients are slowly simmered. It is usually made with beef wine, carrots and onions. The addition of ripe olives here gives the recipe its Provençal flavour.

Ingredients

2 kg (4 lb) stewing beef, cut into cubes
2 carrots, chopped

Main course
Stew

Method

Preheat the oven to moderate 180°C (350°F/Gas 4): Season the beef with salt and freshly ground black pepper. Heat a 2.5 cm (1