Editorial sample recipeFrench Provençalintermediategluten-freedairy-freehalal

Provençal Pistou Beef And White Bean Stew

Name: Provençal Pistou Beef And White Bean Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 400 g halal beef chuck, cut into 2cm cubes; 2 tbsp olive oil; 2 medium carrots, diced; 1 large zucchini, diced; 400 g canned cannellini beans, rinsed and drained; 750 ml halal beef stock; 30 g fresh basil leaves; 4 cloves garlic; 1 medium ripe tomato, finely chopped

A hearty vegetable and beef stew swirled with a fragrant fresh basil and garlic mortar-ground paste.

Prep: 20 min
Cook: 45 min
Total: 65 min

Technique to learn

Emulsified Herb Finishing

Blending raw herbs and garlic with oil to stir into a hot soup at the very end of cooking for fresh aromatic contrast.

Instructions

Step 1: Heat 1 tablespoon of olive oil in a soup pot or Dutch oven over medium-high heat.
Step 2: Add beef cubes, season with salt and pepper, and brown thoroughly on all sides for 6 minutes, then transfer beef to a plate.
Step 3: Add carrots and chopped tomato to the pot and cook for 3 minutes until tomatoes soften.

Step 4: Pour in halal beef stock and return browned beef to the pot; bring to a boil, cover, and simmer on low heat for 25 minutes.

Step 5: Add diced zucchini and drained cannellini beans, simmering uncovered for another 12 minutes until beef and vegetables are tender.

Step 6: Prepare pistou: crush garlic, fresh basil, remaining 1 tablespoon of olive oil, and a pinch of salt into a smooth paste using a mortar and pestle.

Step 7: Remove stew from heat, stir half the pistou paste directly into the broth, and ladle into bowls with remaining pistou drizzled on top.

Cooking tips

Stirring in pistou off the heat preserves the bright herbal aroma and punchy raw garlic character.
Great Northern beans or navy beans work equally well if cannellini beans are unavailable.
Original home-cooking adaptation inspired by French Provençal; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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