Higher Hacknell's Beef Provencal
This recipe for Beef Provencal comes courtesy of Higher Hacknell Organic Farm, winners of one of the 2012 Organic Food Awards with their South Devon Organic Beef.
1kg diced casserole steak, chuck or braising steak
1 large onion chopped
350g peeled carrots
200g bacon lardons
400g tomatoes or 1 tin of chopped tomatoes
300ml beef stock
300ml red wine
25g crushed garlic or 2 cloves
A bouquet of thyme, parsley and bay leaf
Strip of orange peel
Slice of orange peel
Soften the onions in oil till golden. Fry the bacon lardons until crispy and drain on absorbent paper. Cut the beef into 1" cubes and brown.
Add the onions, lardons, herbs, orange peel and garlic to the beef folowed by the tomatoes and wine. Bring to the boil and then simmer until almost cooked (approx 2hrs).
Cut the carrots on the diagonal. Add the carrots and continue cooking until the meat and carrots are tender. Season to taste and serve.
Find out more about Higher Hacknell's South Devon Organic Beef.