Beef provencal

Serves: 6
Ingredients
Chuck steak,
cut into 3cm cubes 1.5 kg
Olive oil 2 tbsp
Onion, small, sliced 1 pc
Grape juice 1 ½ cup
Parsley, flat-leaf, fresh,
chopped 2 tbsp
Rosemary, fresh, chopped 1 tbsp
Thyme, fresh, chopped 1 tbsp
Bay leaf, fresh 2 pc
Turkey bacon, smoked,
cut into 1x2cm pcs 250 gm
Tomato, quality, crushed 400 gm
Beef stock 1 cup
Baby carrot 500 gm
Niçoise olives, pitted 1/3 cup
Method
In a bowl, combine the cubed beef with 1 tbsp of the oil, the onion, 1 cup of grape juice and half of the herbs. Cover with plastic wrap and marinate in the refrigerator overnight.
Drain the beef, reserving the marinade. Heat the remaining oil in a large heavy-based saucepan and brown the beef and onion in batches.
Remove from the pan.
Add the turkey bacon to the saucepan and cook for 3-5 minutes, until crisp.
Return the beef to the pan with the remaining grape juice and marinade and cook, scraping the residue from the base of the pan for 2 minutes or until the grape juice has slightly reduced.
Add the tomato and stock and bring the boil.
Reduce the heat and add the remaining herbs to the pan.
Season well, cover and simmer for about 1 ½ hours.
Add the carrots and olives to the saucepan and cook, uncovered, for another 30 minutes, or until the meat and carrots are tender.
Before serving, check the seasoning and adjust if necessary.

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