Provence meat stew
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The Estouffade meat stew is made in a leisurely way and enjoyed for a long time. It glows with the fragrant flavours of Provence.
Ingredients for eight
1 kg of beef sirloin or brisket. 100g smoked pork chops or bacon 4 carrots 4 small onions 4 celery stalks 4 tbsp butter 2 tbsp wheat flour 1 garlic clove 1 dl olive oil 4-5 good quality diced tomatoes or 1 tsp tomato paste (e.g. 1 teaspoon of green olives 10 sprigs of thyme 3 dl white wine 3 bay leaves salt and pepper
Grease a large frying pan with oil. Put a knob of butter in it and fry the meat until browned all over. The meat should be whole at this stage. Put the meat in a large ovenproof dish.
Peel and prepare the vegetables into chunks. Drop them on top of the meat in the pot. Chop the smoked pork chops and fry in a pan, sprinkle them into the pot and deglaze the pan with white wine. Add the white wine to the stew, of course.
Melt the butter in a pan and add a couple of tablespoons of wheat flour. Let it brown a bit. Rinse again with white wine and pour the mixture into the pot.
Add the rest of the ingredients to the pot, remove the garlic cap and add the whole garlic. Allow the Provence stew to simmer in a 150°C oven for 3 hours. After a couple of hours, you can dig the meat out of the pot and cut off the bones and bits. Place the cube in the casserole and leave to simmer for another hour.
