This traditional French recipe combines melt-in-the-mouth beef with roast tomatoes and anchoïade to create an intensely flavourful stew. ….and plenty left over for a sandwich next day.
INGREDIENTS
1kg onions, sliced
2kg chuck steak, cut into 6–7cm chunks
4–5 fresh thyme or oregano sprigs
2 bay leaves
5 cloves garlic
100ml olive oil
zest of 1 orange
750ml Côtes du Rhône red wine
750ml beef stock
200g bacon lardons
salt and white pepper
For the Tomatoes Provençal
A large handful of flatleaf parsley
5 cloves garlic
2 tablespoons olive oil
6 large tomatoes
salt and black pepper
For the Anchoïade
3 cloves garlic, finely chopped or grated
3 salted anchovies
100g butter, softened
1 tbsp Dijon mustard
METHOD
Mix the onions, meat, herbs, garlic, oil, zest and wine in a bowl. Season with white pepper and leave to marinate for 24 hours.
The next day, preheat the oven to 150°C Pour everything into a flameproof casserole dish, bring to a simmer on the hob, then transfer the dish to the oven for 4 hours. Remove from the oven, leave to cool and then refrigerate.
The following day, preheat the oven to 150°C. Add the stock and lardons to the stew and bring it to a simmer on the hob as before. Put the dish in the oven and cook for a further 2 hours.
The tomatoes can be cooked at the same time. Chop the parsley with the garlic very finely, then mix with the oil and season with salt and pepper. Cut the top third off the top of each tomato and spoon over the parsley mixture. Place the tomatoes in a baking dish and cook for 1½ hours.
For the anchoïade, put the garlic in a pestle and mortar and pound it to a paste, or use a food processor. Add the anchovies and pound again to combine. Add half the soft butter and mix again, then add the remaining butter and continue to blend. Add the mustard and mix well.
Serve the stew with the tomatoes, and a bowl of anchoïade so everyone can help themselves.
Original Recipe Secret France Rick Stein
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