Oven Stewed Beef Provencale
|Braising steak||1 Pound, trimmed and cut into 1 inch cubes|
|Onions||1 1⁄2 , peeled and sliced|
|Red pepper/Green pepper||1⁄4 , seeded and diced|
|Tomato||1 Large, washed and sliced|
|Carrot||1 Large, scraped and diced|
|Streaky bacon slice||1 , rinded and diced|
|Red wine||4 Tablespoon|
|Tomato puree||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Heat the oil in a frying pan and fry meat until browned and sealed.
Transfer to a casserole dish.
Fry all the diced and sliced vegetables gently in the butter in the frying pan, at the same time adding the diced bacon.
When the vegetables are soft, add contents of frying pan to the casserole.
Make up the stock by placing all the ingredients in a saucepan and bringing to the boil.
Add to the casserole.
Cover and cook in the oven for 1 1/2—1 3/4 hours.
Taste and adjust the seasoning, thicken with beurre manie if necessary before serving.