Stew of Provence

The stew is a speciality of Provence and niçoise meat cooked of Bœuf and red Wine.

A receipt

Ingredients

For 6 people:

1,6 kg of beef
200 G of Bacon
5 pods of garlic
1 piece of bark of orange
1 large Onion

For the marinade:

2 large onions
4 Carrot S
1 liter of red wine to room temperature
1 glass of Vinegar
Bouquet furnished
salt, Pepper, cloves, Nutmeg

Preparation

Day before

To prepare the marinade, to divide onions in four and carrots out of discs. To incorporate with the red wine, the vinegar, the furnished bouquet and spices.
To cut the meat of piece of 100 G and to put at marinading.

The very same day

To dissolve in a casserole the bacon chopped by taking care to remove the residues with a skimmer.
To cut onion in plates and to make it turn russet with the drained pieces of meat.
To add the marinade, garlic, the bark of orange, and to make reduce of a third to sharp fire.
To add ½ liter of warm water, to cover hermetically and let cook with small fire 5 hours.

Another receipt

Ingredients

For 6 people:

1,6 kg of beef
1 large onion
1 piece of orange bark
1 liter of red wine
1 c.à S. of Cornstarch
5 cloves
salt, pepper, nutmeg
Olive oil

Preparation

To cut the meat in cubes of approximately 4cm. To peel onion and to prick it with the cloves.
In a casserole, to put to heat olive oil, to incorporate in it the meat, onion, the bark of orange and spices. To let cook with sharp fire until total reduction of the water returned by the meat.
In a pan to make heat the wine, without making it boil, then to add it to the meat.
To rectify the seasoning, to cover using a soup plate filled with water, and to let cook approximately 3 hours. To rectify the level of liquid during cooking to use the water contained in the plate. The meat must always be covered with liquid.
Once the stew is cooked, of the meat filaments must be detached easily from the pieces, to mix in a cup the cornstarch and a little juice of cooking. To incorporate the mixture in the stew, to mix a few minutes.

Presentation and councils

Traditionally cooking is done with the furnace in a Daubière.

The stew is generally been useful with whole pastes, potatoes or out of mashed potatoes.
It is a dish which gains with being réchauffé.
If the stew is not consumed immediately it should be taken care that the pieces of meat are always covered by the sauce.

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