Shredded beef stewed with fresh herbs

Prepare the vegetables 🧅🥕

Chop the onions and chop the garlic.

Peel the carrots and cut them into pieces.

Searing the meat 🔥

In a large casserole dish, heat the olive oil.

Brown the pieces of beef on all sides to color them.

Remove the meat and set aside.

Sautéing the vegetables 🍳

In the same casserole, add the onions, garlic and carrots.

Sauté for 5 minutes until lightly browned.

Stir in the tomato paste, paprika, herbs de Provence, salt and pepper.

Add liquids 🥫

Return the meat to the casserole.

Add the crushed tomatoes, bay leaves, and beef broth.

Mix well, bring to a boil.

Slow 🕰️ cooking

Cover, lower the heat and simmer over low heat for 3 hours, until the meat frays easily.

In slow cooker: 6 hours in “low” mode or 4 hours in “high” mode.