French·non-vegetarian·medium

Provençal Braised Beef with Ratatouille

Name: Provençal Braised Beef with Ratatouille
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 kg beef chuck, cut into 1.5-inch cubes; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 150g bacon lardons; 1 large yellow onion; 2 medium carrots; 6 garlic cloves; 2 tbsp tomato paste; 250 ml red wine (e.g., Côtes du Rhône); 500 ml beef stock; 1 bouquet garni (thyme, bay leaf, rosemary); 1 medium eggplant, diced; 2 medium zucchini, diced; 1 bell pepper (red or yellow), diced; 400g plum tomatoes, chopped; 2 tbsp fresh basil, chopped

Imagine a lazy Sunday in Provence, the scent of herbs de Provence drifting from the kitchen. This isn't just boeuf bourguignon; it's a love letter to the south of France, where beef is braised low and slow until it surrenders into silky strands, then tucked into a vibrant ratatouille of summer vegetables. You'll color the pan with tomatoes, deepen the sauce with red wine, and finish with a confit of garlic and a bright shower of fresh herbs. The beef becomes impossibly tender, the vegetables soak up all those savory juices, and you get a one-pot wonder that feels both rustic and refined. Serve it with crusty bread or over creamy polenta. It's the kind of meal that fills your home with warmth and your heart with joy.

150 min(prep 30 + cook 120)

6 servings

520 kcal

Ingredients

beef chuck, cut into 1.5-inch cubes1 kg
salt1 tsp
black pepper1/2 tsp
olive oil3 tbsp
bacon lardons150g
yellow onion1 large
carrots2 medium
garlic cloves6
tomato paste2 tbsp
red wine (e.g., Côtes du Rhône)250 ml
beef stock500 ml
bouquet garni (thyme, bay leaf, rosemary)1
eggplant, diced1 medium
zucchini, diced2 medium
bell pepper (red or yellow), diced1
plum tomatoes, chopped400g
fresh basil, chopped2 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Season the beef generously with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 5-7 minutes per batch. Transfer the beef to a plate and set aside.
2
Reduce heat to medium. Add the bacon lardons and cook until crisp, about 5 minutes. Add the onion and carrots, sauté for 5-7 minutes until softened and lightly golden. Add 4 garlic cloves (thinly sliced) and tomato paste, cook for 1 minute until fragrant.
3
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it bubble and reduce by half, about 5 minutes. Return the beef to the pot, add the beef stock and bouquet garni. Bring to a simmer, then cover and transfer to a preheated oven at 160°C (325°F). Braise for 1.5 to 2 hours, until the beef is fork-tender.
4
While the beef braises, prepare the ratatouille. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the eggplant and cook until lightly browned, about 5 minutes. Add the zucchini and bell pepper, cook for another 5 minutes. Add the plum tomatoes and the remaining 2 garlic cloves (minced). Season with salt and pepper. Let the mixture simmer gently for 10-15 minutes, until vegetables are tender and the flavors meld.
5
When the beef is done, remove it from the oven. Discard the bouquet garni. Gently fold the ratatouille into the beef pot, or serve them side-by-side. Taste and adjust seasoning. Finish with fresh basil.
6
Let the dish rest for 10 minutes before serving. Serve hot, with crusty bread or over creamy polenta.

#french #beef #braised #ratatouille

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