@xavskitchen: STEWS of the MEDITERRANEAN 🍋 welcome to my new series where I’ll be taking you around the Mediterranean through the world of STEWS. each country has their own way of making stew with similarities and differences throughout the region, in this series, ill be taking you along a journey discovering the secrets and magic of Mediterranean stew making. for part 8, were taking a trip to France to make a classic Daube Provencal, a rich red wine slow braised beef stew. Perfect for this cozy autumn season and ideal for a weekly meal prep. Full recipe below. 750g of diced beef shin (I use beef shin) 500ml red wine 2 carrots sliced 1 brown onion diced 4 garlic cloves finely 3 slices of orange zest 150g smoked back bacon 2 tbsp tomato paste 3 tbsp tomato puree 650ml beef stock 5 sprigs of fresh thyme 1 sprig of fresh rosemary 3 bay leaves Salt & black pepper to taste 2-3 tbsp of plain flour (optional) In a large bowl, place the beef, red wine, and orange peel. Mix well, cover and marinate for a few hours in the fridge or best results, overnight. Now strain the red wine from the marinade and separate the beef from the vegetables. Pat the beef dry, then heat up a large stewing pot on a medium high heat. Add some fat/oil, then add the diced pancetta and cook for 1-2 minutes to render some off the fat, then remove. Add the beef and brown well on each side. Now add the onion, garlic and cook for a further 5 minutes. Add the tomato paste and cook for a few minutes, then pour in the wine, thyme, rosemary and bay leaves, then allow to cook for 10 minutes approx or until reduced by half. Now add the beef stock, then bring to a simmer, cover and cook for 2 hours. Remove the lid, then add the carrots and cook for a further 20 minutes, by now the sauce should now be reduced and become nice and thick. Serve with some pasta and enjoy! #beefstew #EasyRecipes #autumnfood #FoodTok #cooking

Xav

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Sunday 27 September 2026 10:31:37 GMT