PROVENCAL BEEF STEW

Preparation Method :

• Heat the oil in a flameproof casserole into which the meat fits fairly closely.
• Add the onions and saute gently for 5 minutes, then add the cubed bacon and cook gently until the fat begins to run.
• Meanwhile, wipe the meat with damp kitchen paper towels and dust lightly with flour, well seasoned with salt and pepper.
• Increase the heat a little, put the meat into the pan and cook until lightly browned on each side.
• Add the tomatoes, carrots, garlic, bouquet garni, salt and pepper. Pour in the wine.
• Bring to the boil, allow to simmer for a few minutes, then cover the pan tightly and transfer to a preheated cool oven and cook for about 4 hours.
• Turn the meat halfway through cooking and add the olives, if using, 30 minutes before the end.
• To serve, remove the trussing strings and arrange the meat on a hot serving dish, and either leave whole or slice as much as required.
• Skim off any fat from the gravy, remove the solid ingredients with a slotted spoon and arrange them around the meat.
• Remove and discard the bouquet garni. Reduce the gravy by boiling briskly for a few minutes, then taste and adjust the seasoning and pour it over the meat.
• Serve with creamed potatoes and a green vegetables.