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Recipe · Provence
Estouffade de bœuf provençale
Provençal beef estouffade
⏱ 180 minServes 6Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)beef chuck, cubed
500 ml (2 cups)red wine
150 g (5 oz)black olives
3tomatoes, chopped
3carrots, sliced
1orange zest
2 clovesgarlic, crushed
- 1 kg (2.2 lb) beef chuck, cubed
- 500 ml (2 cups) red wine
- 150 g (5 oz) black olives
- 3 tomatoes, chopped
- 3 carrots, sliced
- 1 orange zest
- 2 cloves garlic, crushed
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the beef for 10 minutes.
- Add the crushed garlic and tomatoes and stir for 3 minutes.
- Deglaze with the red wine and add the orange zest and carrots.
- Cover and simmer very gently for 2½ hours.
- Add the olives for the last 30 minutes.
- Reduce the sauce and serve hot with fresh pasta.
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