Boeuf provençale

Name: boeuf provençale
Total time: 25 min
Yield: 4
Ingredients: 50 gram butter; 1 tablespoon olive oil; 125 gram lean smoked bacon; 1 kilogram beef rib; 2 onion; 6 shallot; 1 winter carrot; 2 clove garlic; 1 Red pepper; 2 tablespoon flour; 375 milliliters Red wine; 400 milliliters meat fond; 2 tablespoon fresh provençal herbs; 2 teaspoon dried Provençal herbs; 250 gram Chestnut mushroom; 100 gram green olive with allspice; 100 gram green olive

Provencal beef stew

Ingredients

50 gram butter
1 tablespoon olive oil
125 gram lean smoked bacon
1 kilogram beef rib
2 onion
6 shallot
1 winter carrot
2 clove garlic
1 Red pepper

2 tablespoon flour
375 milliliters Red wine
400 milliliters meat fond
2 tablespoon fresh provençal herbs
2 teaspoon dried Provençal herbs
250 gram Chestnut mushroom
100 gram green olive with allspice
100 gram green olive

Directions

Heat the butter and olive oil in a frying pan and fry the bacon cubes lightly crispy. Remove them from the pan.
Fry the beef around brown in the shortening. Spoon it out of the pan with the bacon.
Stir fry the onion, winter carrot, garlic and paprika for 2 minutes and scoop the flour over it. Pour the wine and the fond and heat for a moment.
Add the meat again with the Provençal herbs. Stew with lid on the pan for at least 2 hours or until the meat is tender. Add the chestnut mushrooms and the olives for the last 30 minutes.