Beef Arlesienne

Named after Arles in the south of France, this braise is pure Provençal soul food.

Chunks of pot roast get seared until deeply browned, then simmer for hours with quartered tomatoes, mushrooms, briny black olives, garlic, and sweet basil.

The long, slow cook melts the connective tissue in the beef until every piece yields to a fork, and the sauce concentrates into something rich and fragrant.

Serve it over egg noodles, mashed potatoes, or with crusty bread to soak up every drop.

Pro Tips

• Brown the beef in batches and don’t rush it. A deep sear builds the flavor foundation for the entire braise.
• Use ripe, in-season tomatoes when you can. They break down into the sauce and add a sweetness that canned can’t match.
• The olive brine adds salt, so taste the sauce before adding more seasoning at the end.
• This braise reheats even better the next day as the flavors continue to meld overnight.