I confess that I mopped up the sauce of this Provençal beef stew because during cooking the peppers and onions almost dissolve, and these vegetables are very tender and definitely tasty!!!
The stew is a dish generally with meat and the name derives from an old-fashioned way of cooking when meat was placed in a closed container then placed on the stove surface that then served both for cooking food and for heating rooms.

What meat to use for a great stew?
Beef or veal is generally used and the best cut is the one rich in connective tissue, which becomes tender and appetizing thanks to the long cooking. If the meat is cut into pieces, we have a stew with shorter cooking but still a great meat second course. Other meat preparations that require long cooking are braised and stewed.

What are the differences between braised, stewed, and stew?
Braised, as said, has a long cooking time and generally lacks the initial high temperature step with the well-known Maillard reaction which seals the meat. Often instead, we have a marination of the meat with wine and vegetables like those in the soffritto celery, carrots, and onion. To be honest, there are no memories of this in the Italian gastronomic tradition, and even Pellegrino Artusi talks about doing an initial browning with animal fat, so…

The braised as the word itself says combines direct cooking on the embers and cooking in a well-covered pot on very low heat so that the meat cooks in its liquids. The braised meat is marinated with wine, vegetables, and spices like cloves. Almost all recipes require an initial high-flame cooking to caramelize and seal the meats.

The stew mainly indicates the cooking technique and can be based on fish, meat, vegetables, and legumes.
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I opened a recipe channel open to everyone and free on WhatsApp no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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On the blog you can also find:
BEEF CARBONADE

BOURGUIGNONNE BEEF STEW

PROVENÇAL STEW
The kitchen of ASI