Stew Pot Mont Ventoux

Remove fat and skin from meat, cut into 2×2 cm cubes. Heat oil or butter in a casserole, fry the meat cubes until hot. Cut bacon and onions into cubes, add to meat and cook bacon until translucent, stirring throughout.

Remove the stones from the olives, peel the garlic clove, stir both with the thyme and currants into the meat, extinguish with red wine and cover the casserole. Preheat the oven to 200 °C and cook the casserole in the oven for 40 minutes.

Remove the meat from the casserole and cook the sauce on the stove. Season with green pepper and salt, fold in the whipped cream and season with cognac. Then cook the meat repeatedly in the casserole for 20-25 minutes.

Garnish: Endive salad, baguette.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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