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A hearty and rustic Mediterranean bean and meat stew from France, perfect for lunch. This traditional dish combines tender beans with succulent meat in a savory broth infused with herbs and vegetables. Rich in protein and fiber, it's both nourishing and deeply satisfying.
Prep
15 min
Cook
60 min
Total
75 min
Servings
6 srv
Difficulty
Medium
Calories
385 kcal
For 6 serving(s)
Per serving
Heat olive oil in a large pot over medium-high heat and season the beef chunks with salt and pepper
Brown the meat on all sides until golden, approximately 5-7 minutes, then remove and set aside
In the same pot, sauté diced onions, carrots, and celery until softened, about 3-4 minutes
Add minced garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant
Deglaze the pot with red wine, scraping up any browned bits from the bottom
Return the meat to the pot and add the cooked beans, beef broth, bay leaves, thyme, and rosemary
Bring to a simmer and cook uncovered for 45-50 minutes until the meat is tender and flavors are well combined
Taste and adjust seasoning with salt and pepper, then serve hot with crusty bread
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