Beef, stewed in Provencal style

Beef stew in Provencal

For cooking stewed beef you will need:

• rear leg meat - 1 kg


• lard - 150 g


• pork with skin - 50 g (one piece)


• mushrooms - 200 g


• wine white dry - 2 cups


• tomatoes - 200 g


• refined vegetable oil


• black olives - if desired


• onions - 1 pc.


• carrots - 2 pcs.


• parsley shredded parsley - 3 tbsp.


• greens of thyme or celery - to taste


• bay leaves - 1 pc.


• salt pepper - to taste


• garlic - 3 cloves


• meat broth concentrated - 2 tbsp.


• Flour and water for soft dough

Preparation

1. Cut the meat into square pieces about 6 cm in size and lard these pieces with lard, boneless in finely chopped parsley and rastolchennom garlic.


2. Put on a few hours in a marinade of white dry wine, cognac and vegetable oil.


3. Put a well-washed piece of pork with the skin on the bottom of the pan. Add the carrots, sliced.


4. Put the pieces of beef alternately with onion, sliced ​​rings, mushrooms, tomatoes (without peel) and black olives (pitted).


5. Sprinkle with the remaining parsley greens, thyme and put the bay leaf.


6. Pour into the pan marinade, 2 cups water, concentrated meat broth.


7. Close the lid, cover the edges of the lid with a dough and keep in the oven or pre-heated (to 120-130 ° C) oven for 6-8 hours.

Enjoy your meal!