French Provençal · intermediate
Provençal Pistou Beef And White Bean Stew
A hearty vegetable and beef stew swirled with a fragrant fresh basil and garlic mortar-ground paste.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a soup pot or Dutch oven over medium-high heat.
- 02
Add beef cubes, season with salt and pepper, and brown thoroughly on all sides for 6 minutes, then transfer beef to a plate.
- 03
Add carrots and chopped tomato to the pot and cook for 3 minutes until tomatoes soften.
- 04
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.
- 05
Add diced zucchini and drained cannellini beans, simmering uncovered for another 12 minutes until beef and vegetables are tender.
- 06
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.
- 07
Remove stew from heat, stir half the pistou paste directly into the broth, and ladle into bowls with remaining pistou drizzled on top.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.