Provencal Stew with Peppers
Ingredients
125 ml olive oil
2 kg shoulder or neck of pork or lamb, cubed
15 ml seasoned salt
2 large onions, chopped
20 ml freshly chopped oregano, thyme and basil (each) or 7 ml dried
6 - 8 cloves garlic, crushed
1 bay leaf
62 ml flour
375 ml chicken stock
250 ml dry white wine, or apple juice
1 x 115 g tomato paste
5 ml sugar
1 x 50 g can anchovy fillets in oil
6 red, yellow and green peppers, cored and quartered
250 ml black olives
2 kg shoulder or neck of pork or lamb, cubed
15 ml seasoned salt
2 large onions, chopped
20 ml freshly chopped oregano, thyme and basil (each) or 7 ml dried
6 - 8 cloves garlic, crushed
1 bay leaf
62 ml flour
375 ml chicken stock
250 ml dry white wine, or apple juice
1 x 115 g tomato paste
5 ml sugar
1 x 50 g can anchovy fillets in oil
6 red, yellow and green peppers, cored and quartered
250 ml black olives
Methods/steps
Warm some of the oil in a heavy-based saucepan and brown meat in batches, adding more oil as required
Remove each batch and season
Add little more oil to the saucepan and saut? onions, herbs, garlic and bay leaf
Reduce heat to low, add 65 ml water, cover and cook slowly for about 15 minutes, stirring occasionally until onions are very soft
Add flour, stir and cook for 3 minutes more
Add stock, wine, tomato paste, sugar, anchovies (reserving the oil) and browned meat
Cover with a tight fitting lid and simmer very slowly until done: 2 - 3 hours
Meanwhile, stir-fry peppers in rest of olive oil and reserved anchovy oil until glossy and soft
Add olives to pepper and toss to coat with oil
Add peppers and olives to stew and serve with rosemary potatoes
Remove each batch and season
Add little more oil to the saucepan and saut? onions, herbs, garlic and bay leaf
Reduce heat to low, add 65 ml water, cover and cook slowly for about 15 minutes, stirring occasionally until onions are very soft
Add flour, stir and cook for 3 minutes more
Add stock, wine, tomato paste, sugar, anchovies (reserving the oil) and browned meat
Cover with a tight fitting lid and simmer very slowly until done: 2 - 3 hours
Meanwhile, stir-fry peppers in rest of olive oil and reserved anchovy oil until glossy and soft
Add olives to pepper and toss to coat with oil
Add peppers and olives to stew and serve with rosemary potatoes
Reviews
