A Provençal Winter Stew

And the cold goes on and on. Here in Suffolk the March wind doth decidedly blow with icy keenness, and Spring is on the pause button. Yet you can feel it’s ready for the off at any moment. While the daffodils are stubbornly sitting tight, the snowdrops (right) are proudly persevering and absolutely loving their longer lifespan. Our cats, Freddie and Flo, have taken time off from killing. Their latest desirable catch involves sitting by a molehill all day waiting for the earth to move, but since that is a very chilly affair it’s the underfloor heating in the conservatory that is winning hands down at the moment. Meanwhile in the kitchen we’re still very much in stew mode – but with memories of warmer, sunnier days we decided to go for something with a Provençal edge to it. You may notice – and indeed choose to ignore if you wish – that there is a cutting-down of oil and fats in some recipes as we continue to battle with middle-age spread. Thin people have permission to use more, but we’re discovering how very little, in fact, is needed. So see what you think.

Serves 2 (so double it for 4)

A Provençal Winter Stew

Ingredients
12 oz (350g) braising steak, cut into largish cubes
2 teaspoons olive oil
6 whole shallots, peeled
1 clove garlic, finely chopped
1 heaped dessertspoon chopped thyme leaves (plus a couple of sprigs)
1 bay leaf
1 strip of thinly pared orange zest, about 2 inches (5 cm)
1 dessertspoon flour
½ pint (275 ml) red wine
1 tin _chair de tomate_ (Provençal tomatoes available from Sainsburys) or 1 small tin tomatoes
4 oz (110g) flat open mushrooms, cut into chunks
1 red pepper, de-seeded and cut into wide 1-inch (2.5 cm) strips
1 oz (25g) small black Provencal olives
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 140°C (275°F).
Equipment
You will also need a small flameproof casserole.

Method

In a small flameproof casserole heat 1 teaspoon of the oil over direct heat until smoking hot, then brown the pieces of beef on all sides, not more than five pieces at a time. As they brown remove them to a plate.

When they are all done add the other teaspoon of oil to the pan and when that’s hot add the shallots to brown as well, adding the garlic after two or three minutes. When the shallots have browned, return the meat (and any escaped juices) to the pan, then add the chopped thyme, bay leaf, orange zest and some salt and freshly milled pepper.

Next stir in the flour to soak up the juices, and follow that with the wine, a little at a time, stirring well as it goes in. Then add the the contents of the tin of tomatoes plus the chopped mushrooms, stir again and as soon as it comes up to simmering point, put a lid on and place the casserole in the oven for 1½ hours.

After that add the pepper and olives and (still with the lid on) let it carry on cooking for a further 30-40 minutes until the pepper is tender. With this we had mashed potato and some very green and squeaky new season’s spring greens.

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