Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
A classic French Mediterranean braised beef dish with tender meat cooked slowly in a rich wine and tomato sauce, infused with aromatic vegetables, herbs, and olives. Perfect for a sophisticated dinner.
Prep
20 min
Cook
180 min
Total
200 min
Servings
6 srv
Difficulty
Medium
Calories
420 kcal
For 6 serving(s)
Per serving
Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat
Brown the beef in batches for 3-4 minutes per side, then set aside
In the same pot, sauté diced onions, carrots, and celery until softened, about 5 minutes
Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant
Deglaze the pot with red wine, scraping up browned bits from the bottom
Return beef to the pot and add beef broth, bay leaves, thyme, and rosemary
Bring to a simmer, cover, and braise in the oven at 160°C for 2.5-3 hours until beef is very tender
Stir in Kalamata olives and pearl onions in the last 30 minutes of cooking
Season with salt and pepper to taste, garnish with fresh parsley and serve with crusty bread or over pasta
Sign in to rate this recipe.