Beef Provençale

• For 4 people
• Preparation time : 120 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Beef
  • Beef chuck roast : 2 pounds
  • Olive oil : 2 tablespoons
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • All-purpose flour : 1/4 cup
  • Onion : 1 large, chopped
  • Garlic cloves : 4 minced
  • Red wine : 1 cup
  • Canned diced tomatoes : 1 can (14.5 oz)
  • Tomato paste : 2 tablespoons
  • Dried thyme : 1 teaspoon
  • Dried rosemary : 1/2 teaspoon
  • Bay leaf : 1
  • Kalamata olives : 1/2 cup, pitted
  • Fresh parsley : 2 tablespoons, chopped

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 325°F (165°C).
• In a large oven-safe pot, heat the olive oil over medium-high heat.
• Season the beef chuck roast with salt and black pepper, then coat it with flour.
• Sear the beef in the pot until browned on all sides, about 5 minutes per side. Remove the beef from the pot and set aside.
• In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
• Add the red wine to the pot and scrape the bottom to deglaze.
• Stir in the diced tomatoes, tomato paste, dried thyme, dried rosemary, and bay leaf.
• Return the beef to the pot and bring the mixture to a simmer.
• Cover the pot and transfer it to the preheated oven.
• Cook for 2 to 2 1/2 hours, or until the beef is tender and easily shreds with a fork.
• Remove the pot from the oven and stir in the pitted Kalamata olives.
• Serve the Beef Provençale hot, garnished with fresh parsley.

Tips

• For a richer flavor, marinate the beef in red wine overnight before cooking.
• This dish pairs well with mashed potatoes or crusty bread.

Information

• Beef Provençale is a classic French dish that combines tender beef with aromatic herbs and tomatoes.
• The slow cooking process allows the flavors to meld together and creates a deliciously savory dish.