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 Provençal braised meat dish featuring tender beef or lamb slow-cooked with tomatoes, olives, garlic, and aromatic herbs from the Provence region. This rustic Mediterranean comfort food is rich in flavor and perfect for a leisurely lunch.
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 meat dry with paper towels and season generously with salt and pepper on all sides
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering
Brown the meat in batches for 3-4 minutes per side, ensuring a golden crust, then set aside
In the same pot, sauté diced onions and minced garlic for 2-3 minutes until softened and fragrant
Add tomato paste and cook for 1 minute, stirring constantly to coat the aromatics
Deglaze the pot with red wine, scraping up any browned bits from the bottom, then add beef broth and tomatoes
Return the meat to the pot, add Provençal herbs, olives, and carrots, bring to a simmer
Cover and braise in a preheated 325°F oven for 2.5-3 hours until the meat is fork-tender, stirring occasionally
Sign in to rate this recipe.