Provençal Beef Stew (French)

Ingredients

Quantities are for one portion.

• 100 gblack olives, pitted
• 15 mlolive oil
• 1red bell pepper, sliced
• 1 tspherbes de provence
• 100 mlbeef stock
• salt and pepper to taste
• 1onion, diced
• 70 gwhite rice
• 100 gcanned diced tomatoes
• 150 gbeef stewing cuts
• 2garlic cloves, minced

Method

1. Heat the olive oil in a heavy pot and sear the chunks of beef until uniformly browned.
2. Add the diced onion and sliced bell pepper to the pot, cooking until soft.
3. Stir in the minced garlic and herbes de Provence, cooking until fragrant.
4. Pour the diced tomatoes and beef stock into the pot. Bring the liquid to a steady simmer.
5. Cover tightly and cook slowly until the beef is tender to the fork.
6. In the final stage of cooking, add the black olives. Meanwhile, boil the dry rice in salted water until soft.
7. Serve the stew over the warm white rice.