Boeuf Provencale

Name: Boeuf Provencale
Ingredients: 500 g lean beef, diced; 2 tablespoons olive oil; 30 g butter; 3 tablespoons cognac; 200 ml red wine; 1 teaspoon red pepper powder; 1 teaspoon dried thyme; 2 tablespoons chopped parsley; 2 bay leaves; 12 small orange, zest of; 1 small chili pepper; 2 garlic cloves; 20 black olives, without kernel

13 ingredients

7 steps

Ingredients

500 g lean beef, diced
2 tablespoons olive oil
30 g butter
3 tablespoons cognac
200 ml red wine
1 teaspoon red pepper powder
1 teaspoon dried thyme
2 tablespoons chopped parsley
2 bay leaves
12 small orange, zest of
1 small chili pepper
2 garlic cloves
20 black olives, without kernel

Directions

1

Dice the beef.
2

Heat butter and olive oil in a Dutch oven and fry the meat quickly till brown.
3

warm the cognac slightly and pour over the meat, light the fumes and let burn till flames disappear.
4

Add slightly heated red wine, bring to the boil.
5

Add salt and pepper to taste, add red pepper powder reduce heat, add all spices, cover the meat and let simmer on low heat till the meat is tender (about 2 hours).
6

Let olives simmer with the meat for about 10 minutes.
7

Serve with small round or diced cooked poatoes and sauerkraut, and a tomato salad.