Beef Provencal

Serves 4


  • 1kg diced casserole steak, chuck or braising steak
  • 1 large onion chopped
  • 350g peeled carrots
  • 200g bacon lardons
  • 400g tomatoes or 1 tin of chopped tomatoes
  • 300ml beef stock
  • 300ml red wine
  • 25g crushed garlic or 2 cloves
  • A bouquet of thyme, parsley and bay leaf
  • Strip of orange peel
  • Salt
  • Pepper
  • Olive oil
  • Slice of orange peel


Soften the onions in oil till golden. Fry the bacon lardons until crispy and drain on absorbent paper. Cut the beef into 1\\\" cubes and brown.

Add the onions, lardons, herbs, orange peel and garlic to the beef folowed by the tomatoes and wine. Bring to the boil and then simmer until almost cooked (approx 2hrs).

Cut the carrots on the diagonal. Add the carrots and continue cooking until the meat and carrots are tender. Season to taste and serve.