Boeuf Provencale Recipe

Name: Boeuf Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 g lean beef, diced, 2 tablespoons olive oil, 30 g butter, 3 tablespoons cognac, and more.

Yes, Boeuf Provencale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf Provencale

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