Herbes de Provence
Herbs De Provence is a classic blend of herbs adapted from the south-eastern parts of France, particularly in the region of Provence where the herbs’ name was evidently coined.
Influenced by the French cuisine, this pleasantly fragrant concoction of herbs is pillared by thyme, rosemary, and fennel, in consort with an alluring variety of herbs such as blue lavender flowers, marjoram, savory, and basil. Embarked in its fragrance is the historical ether of the Provence Coast, favorably adjacent to the authentic Mediterranean flavors.
Try the traditional Provence way to make beef stew. Cut beef and about five to seven carrots into medium cubes. Slice two large red onions. Dice plenty of tomatoes or equivalent to a can of the same. First, add beef cuts into a large pan and sauté in olive oil until lightly brown then set aside. Next, sauté onions until slightly brown then add the beef back. Add a cup of red wine, carrots and tomatoes, salt and pepper to taste, and then bring to a boil. When it comes to a boil, turn the heat on medium low and let it simmer for 2 hours until the beef becomes tender and the sauce has liberally thickened. Now, pair it on top of flat pastas, with baked potatoes or rice.
To let the herbs’ essential flavors fully embrace the entirety of a certain dish, Herbs De Provence blend is ideally used for slow cooking procedures such as this enchanting Provencal beef stew. Just as much, it is also perfect for braises and great soups.
Savory, marjoram, rosemary, thyme, oregano, lavender