mezzomediMain · Provence (France)
Provençal Beef Stew
Slow-braised beef in red wine with orange and olives.
Ingredients
Pairings inside the dish
Onion × Garlic Classic92%Garlic and onion, the aromatic base of sofrito.
Beef × Thyme Classic87%Fundamental Provençal herb, thyme in all regional beef stews.
Red wine × Garlic Classic86%Flavorful duo: the sulfuric aromas of garlic and the tannic structure of red wine marry in Mediterranean stews.
- Beef × Red wine Classic85%
Red wine and braised beef, for daube.
Bay leaf × Thyme Classic85%Foundational herb duo: thyme and bay leaf dominate Mediterranean bouquets garnis and stews.
- Beef × Onion Classic84%
Essential base for braising and sauce, caramelized onion with beef.
Thyme × Garlic Classic84%A typical Provençal herb, garlic and thyme together define the flavor of the French Midi.
- Onion × Thyme Classic82%
Thyme and onion in Provençal tarts and confits.
