beef provencale??

Ingredients:

- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup dry red wine (optional)
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Brown the beef cubes in batches, removing them from the pan as they brown.
2. Reduce heat to medium-low. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. If using, stir in the red wine and let it reduce by half.
4. Add the tomatoes, tomato sauce, beef broth, oregano, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Return the beef to the skillet and continue to simmer for another 30 minutes, or until the beef is tender.
6. Stir in the fresh parsley and serve hot.

Variations:

- Vegetables: Add other vegetables to the stew, such as carrots, celery, potatoes, or zucchini.
- Wine: If you don't have red wine, you can substitute it with white wine or chicken broth.
- Meat: You can also use other types of meat in this stew, such as pork, lamb, or chicken.
- Herbs: Add other herbs to taste, such as rosemary, marjoram, or basil.
- Serve: Serve the beef stew over egg noodles, rice, or polenta.