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Home Braised meat à la Provence with olives and tomato

Braised meat à la Provence with olives and tomato

Name: Braised meat à la Provence with olives and tomato
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 kg leg of lamb or lamb shoulder, cut into chunks; Salt and black pepper to taste; 3 tbsp olive oil; 2 onions, roughly chopped; 4 cloves garlic, sliced; 2 carrots, diced; 2 tbsp tomato paste; 200 ml dry red wine; 400 g peeled tomatoes (can); 200 ml lamb stock or vegetable stock; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 80 g sun-dried tomatoes in oil, roughly chopped; 100 g black olives, pitted; 2 tbsp capers; Juice of half a lemon; A handful of fresh parsley, chopped

Mediterranean Stew Lamb Provence Comfort food Winter Autumn

Close your eyes and you'll feel like you're on a terrace in Provence. This dish is warm, fragrant and full of flavor because the meat is allowed to cook for hours over low heat. A heavy, well-sealed cast-iron Dutch oven is the key here. It holds heat evenly so the meat becomes tender without drying out. Put this on the table and everyone will want to know what's making that amazing smell.

Published on 2026-09-23

x_ckl_recipe_marker Braised meat à la Provence with olives and tomato A rich stew with lamb, sun-dried tomatoes, olives and fresh herbs. This dish tastes like summer in France and the Mediterranean at their best. How to make stoofvlees à la Provence with olives and tomato? Main course Mediterranean 4 servings 20 min 2 hr 45 min

Cut the lamb into pieces of about 4 cm. Pat dry with kitchen paper and season generously with salt and pepper.
Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in batches on all sides, about 3 to 4 minutes per batch. Remove the meat from the pan and set aside.
In the same fat, sauté the onions and garlic until translucent, about 3 minutes. Add the carrot and cook for another 2 minutes.
Stir in the tomato paste and fry for 1 minute. Deglaze with the red wine and scrape up any browned bits from the bottom.
Add the peeled tomatoes, stock, thyme, rosemary, bay leaves and sun-dried tomatoes. Return the meat to the pan. Everything should be just covered; add an extra splash of stock if needed.
Bring to a boil, lower the heat and put the lid on the pan. Let everything gently simmer for 2 to 2½ hours. Stir occasionally.
In the last 20 minutes, add the black olives and capers. Taste and adjust seasoning with salt, pepper and a squeeze of lemon juice.
Serve straight from the pan, sprinkled with freshly chopped parsley. Lovely with crusty bread, couscous or mashed potatoes.

Mediterranean Stew Lamb Provence Comfort food Winter Autumn 1 kg leg of lamb or lamb shoulder, cut into chunks Salt and black pepper to taste 3 tbsp olive oil 2 onions, roughly chopped 4 cloves garlic, sliced 2 carrots, diced 2 tbsp tomato paste 200 ml dry red wine 400 g peeled tomatoes (can) 200 ml lamb stock or vegetable stock 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 80 g sun-dried tomatoes in oil, roughly chopped 100 g black olives, pitted 2 tbsp capers Juice of half a lemon A handful of fresh parsley, chopped Braising pan with lid Cutting board Sharp knife Wooden spoon Kitchen paper towels Cast Iron Dutch Oven cast-iron-casserole Knife Set knife-set Chopping Board chopping-board Tea Towels tea-towels Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold ø 28 cm / 6.8 Litres - enamelled non-stick coating Cosy & Trendy Braadpan Braised wild boar with red wine and winter vegetables foodies-braised-wild-boar-with-red-wine-and-winter-vegetables Braised duck legs with red cabbage and orange foodies-braised-duck-legs-with-red-cabbage-and-orange Classic Apfelstrudel from the oven foodies-classic-apfelstrudel-from-the-oven

Recipe

Braised meat à la Provence with olives and tomato

A rich stew with lamb, sun-dried tomatoes, olives and fresh herbs. This dish tastes like summer in France and the Mediterranean at their best.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	20 min
Total	2 hr 45 min

Equipment

Braising pan with lid
Cutting board
Sharp knife
Wooden spoon
Kitchen paper towels

Ingredients

1 kg leg of lamb or lamb shoulder, cut into chunks
Salt and black pepper to taste
3 tbsp olive oil
2 onions, roughly chopped
4 cloves garlic, sliced
2 carrots, diced
2 tbsp tomato paste
200 ml dry red wine
400 g peeled tomatoes (can)
200 ml lamb stock or vegetable stock
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
80 g sun-dried tomatoes in oil, roughly chopped
100 g black olives, pitted
2 tbsp capers
Juice of half a lemon
A handful of fresh parsley, chopped

How to make stoofvlees à la Provence with olives and tomato?

Cut the lamb into pieces of about 4 cm. Pat dry with kitchen paper and season generously with salt and pepper.
Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in batches on all sides, about 3 to 4 minutes per batch. Remove the meat from the pan and set aside.
In the same fat, sauté the onions and garlic until translucent, about 3 minutes. Add the carrot and cook for another 2 minutes.
Stir in the tomato paste and fry for 1 minute. Deglaze with the red wine and scrape up any browned bits from the bottom.
Add the peeled tomatoes, stock, thyme, rosemary, bay leaves and sun-dried tomatoes. Return the meat to the pan. Everything should be just covered; add an extra splash of stock if needed.
Bring to a boil, lower the heat and put the lid on the pan. Let everything gently simmer for 2 to 2½ hours. Stir occasionally.
In the last 20 minutes, add the black olives and capers. Taste and adjust seasoning with salt, pepper and a squeeze of lemon juice.
Serve straight from the pan, sprinkled with freshly chopped parsley. Lovely with crusty bread, couscous or mashed potatoes.

Cooking mode Prevents your screen from going to sleep

This dish gets better the longer it sits. Feel free to make it a day ahead and gently reheat it the next day. The flavors will meld further and the meat will become even more tender. Serve it straight from the pan at the table — that's exactly how they do it around the Mediterranean.

A good enameled cast-iron braising pan will last for decades and pays for itself many times over. No hotspots, no burnt food — just that beautiful even heat that really makes these kinds of stews stand out. Choose quality and you'll enjoy it for years.

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Cast Iron Dutch Oven

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