Provencal beef stew
Ragout and stew
I love beef stew because it's open to so many variations, and you can really throw in whatever you have in the pantry. This version, which uses things I always have in my pantry, takes inspiration from the cuisine of Provence, which I have always loved because its terrain and climate are so similar to Southern California, and the flavors are the flavors I grew up with. It features a hefty dose of garlic, the use of a fruity wine, and the addition of anchovies as well as herbes de Provence, which is my favorite herb blend -- the version I like best contains basil, savory, fennel seeds and lavender flowers and smells like the markets in Provence. I garnished it with a little fresh fennel because I happened to have some on hand, but a little parsley wouldn't hurt, either.
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