Braised Provençal-Style Beef

Simmering steaks are a great start to making comforting stews, since the cutting into meat into cubes is already half-done for you! Cutting onion lengthwise for braised dishes like this one helps the onion keep its shape and texture even with a lengthy cook-time. If you don’t have herbes de Provence, make your own blend with an equal mix of dried thyme, oregano, marjoram, savoury and/or rosemary leaves – crush the herbs in your hand to help release their flavours. You can add a touch of lavender too if you have it on hand and don’t worry if you don’t have each and every herb in the mix.