Slow-Cooked Provençal Beef Stew | RICARDO

Ingredients

• 2 lb (1 kg) stewing beef, cubed
• 2 cups (500 ml) peeled baby carrots
• 2 cups (500 ml) peeled potatoes, cut into chunks
• 1 cup (250 ml) chicken broth
• 1 cup (250 ml) red wine
• 3/4 cup (180 ml) oil-cured black olives, drained and pitted
• 1/4 lb (115 g) pancetta or bacon, cut into small strips
• 3 plum (Roma) tomatoes, diced
• 2 cloves garlic, chopped
• 1 onion, sliced
• 2 teaspoons (10 ml) herbes de Provence
• 1 bay leaf
• 1 pinch ground cloves
• Salt
• pepper