Boeuf Provencale

• 500 g lean beef, diced
• 2 tablespoons olive oil
• 30 g butter
• 3 tablespoons cognac
• 200 ml red wine
• 1 teaspoon red pepper powder
• 1 teaspoon dried thyme
• 2 tablespoons chopped parsley
• 2 bay leaves
• 12 small orange, zest of
• 1 small chili pepper
• 2 garlic cloves
• 20 black olives, without kernel

1. Dice the beef.
2. Heat butter and olive oil in a Dutch oven and fry the meat quickly till brown.
3. warm the cognac slightly and pour over the meat, light the fumes and let burn till flames disappear.
4. Add slightly heated red wine, bring to the boil.
5. Add salt and pepper to taste, add red pepper powder reduce heat, add all spices, cover the meat and let simmer on low heat till the meat is tender (about 2 hours).
6. Let olives simmer with the meat for about 10 minutes.
7. Serve with small round or diced cooked poatoes and sauerkraut, and a tomato salad.

olive oil, butter, cognac, red wine, red pepper, thyme, parsley, bay leaves, orange, chili pepper, garlic, black olives

Taken from www.food.com/recipe/boeuf-provencale-515503 (may not work)