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@shopwithsdiaz: ¡¿Rizos definidos y sin tanto frizz?! Las cremas de Karseell ayudan a dejar tu cabello suave, brillante y con rizos preciosos. ¡Aprovecha! #TikTokShopBlackFriday #DiscoverYourGift #TikTokShopCyberMonday #Karseell #RizosDefinidos
Shopwithsdiaz
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Wednesday 04 November 2026 00:41:00 GMT
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WINTER STEWS FROM AROUND THE WORLD Welcome to Winter Stew, a series where I’ll be showing you how to make some of the cosiest and warming stews this winter, this is part 2 and today were taking a trip to France to make some Daube Provencal 🇫🇷! A classic and traditional French beef stew, from the Provence region in France. It’s very similar to the classic Beef Bourguignon, but with a slight twist or two.. FULL RECIPE BELOW :) (4) 750g of diced stewing beef (I use beef shin) 750ml red wine 2 carrots sliced 1 onion diced 4 garlic cloves 2 slices of orange zest 175g diced pancetta 2 tbsp tomato paste 80ml passata 600ml 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) (1) In a large bowl, place the beef, red wine, carrots, onion, garlic and orange zest. Mix well, then cover and allow to marinate for a few hours in the fridge or best results, overnight. (2) 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 carrots and cook for 5 minutes together. (3) 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 passata and beef stock, then bring to a simmer, cover and cook for 2 hours. (4) Remove the lid, then place a cup of the liquid in a large bowl. Gradually pour in the flour and sieve well to remove any lumps. Now add the mixture back to the pot and cook uncovered for a further 20 minutes, to cook out the flour! The sauce should now be reduced and become nice and thick. Serve with some papadelle pasta and enjoy!
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