- Olive oil - 30 milliliters
- Bacon - 55 Grams
- Beef - 450 Grams
- Bow - 1 piece
- Carrot - 1 piece
- Tomato - 1 Piece
- Tomato paste - 15 milliliters
- Garlic - 1 Tooth
- Red wine - 250 milliliters
- Beef broth - 150 milliliters
- Mixture of Provencal herbs - 10 Grams
- Orange peel - 20 Grams
- orange juice - 50 grams
- parsley - 15 milliliters
- Salt and Pepper - - To taste
1. Finely chop the meat. Finely chop the onions. Crush the clove of garlic. Peel the tomato, hit the seeds and cut. Preheat 1 tbsp. olive oil in a frying pan on maximum heat. Add the chopped bacon, and fry over medium heat for 4-5 minutes, stirring frequently until the bacon blushes. Move to a pan and put on maximum fire. 2. Add the beef to the frying pan and fry. Cook for 6-8 minutes until the meat is browned, constantly turning over so that the meat is toasted from all sides. Transfer the meat into a saucepan, pour in the wine and broth. Heat the remaining oil in a frying pan, add onion, cook over medium heat for 5 minutes. From time to time stir, so that the onions do not stick to the bottom of the frying pan and are evenly prepared. Add the carrots and cook for another 5 minutes until it softens. 3. Add tomatoes, tomato paste and crushed clove of garlic, as well as Provencal herbs, mix well and transfer to a saucepan. Cook for 5-7 hours or until the beef and vegetables are finally softened and become very tender. 4. Remove the lid, add zest and orange juice, sprinkle with parsley and serve.
Servings: 4