Casserole Provencale Recipe

Ingredients : Serves 4

900 g/2 lb stewing beef, cubed
100 g/4 oz belly of pork, rinded and cubed
1 onion, chopped
5 ml/1 tsp dried mixed herbs
Salt and freshly ground black pepper

250 ml/8 fl oz/1 cup red wine
25 g/1 oz/0.25 cup plain (all-purpose) flour

30 ml/2 tbsp olive oil
2 garlic cloves, chopped
1/2 green (bell) pepper, chopped

60 ml/4 tbsp water
200 g/7 oz/1 small can of tomatoes, chopped
5 ml/1 tsp paprika
1 bouquet garni sachet
6 black olives, stoned (pitted)

Method :

Put the beef, pork, onion and herbs in a dish, season to taste and cover with the wine. Leave to marinate overnight. Remove the meat, pat it dry on kitchen paper (paper towels) and toss it in the flour. Heat the oil in a flameproof casserole dish (Dutch oven) and fry (saute) the meat until browned, then add the garlic and green pepper and fry for 2 minutes. Stir in all the remaining ingredients except the olives and bring to the boil. Transfer the casserole to a preheated oven and cook at 140°C/275°F/gas mark 1 for 4 hours. Remove the bouquet garni, leave to cool and skim off any fat. When ready to serve, bring the casserole back to simmering point and add the olives.