Recipes

Beef Provencal or French Beef Stew

Ingredients

3 pounds of boneless chuck roast cut into 2 inch chunks
1/2 cup all-purpose flour
1/2 tsp fresh cracked black pepper
1 large leek washed thoroughly
1/4 cup butter
2 tbs olive oil
10 small white onions peeled and left whole(leave root end attached so the onions will hold together)
2 cloves of garlic crushed
2 bay leaves
1 can (1 lb 12 oz) tomatoes with sauce (we like Cento Italian because of the flavor and the rich thick sauce. They are available in the FSG Gourmet Store)
10 small redskin potatoes scrubbed
2 large carrots peeled and cut into 1 inch rounds
2 large zucchini cut into 1 inch rounds
12 ripe black olives (without pits)
Chopped parsley(curly or Italian)
1 orange peel cut into strips.
1 and 1/2 cups red wine
2 tbs dried thyme
This is a real show stopper. Chunks of beef are marinated in red wine, orange peel and thyme; then they’re simmered with some wonderful fresh vegetables. The flavors marry beautifully. The only other thing you need for this one pot dish is some crusty bread and a glass good of red wine!
  • Cut beef into 2 inch cubes.
  • In a bowl combine marinade ingredients.
  • Add beef to marinade and toss to coat well.
  • Refrigerate tightly covered for 2 to 3 hours.
  • Drain well and reserve the marinade and the peel.
  • Coat the beef in flour mixed with salt and pepper. Reserve remaining flour.
  • Trim leak. Cut off the root end and most of the dark green. Slice leek cross ways into 1/4 inch rounds. Make sure leek is free of dirt.
  • In a stock pot or dutch oven saute beef  cubes until brown on all sides. Once brown remove  from pot and set aside.
  • Add leeks, onions, carrots and garlic to the same pot cook gently for 5 minutes.
  • Return beef to pot. Add tomatoes and bay leaves, and marinade
  • Stir well to combine. Bring to a boil then reduce heat. Simmer covered for 1 hour.
  • Add potatoes to pot. Slice zucchini into 1 inch rounds and add to pot.
  • Sir the remaining flour in 1/4 cup of water. Add to pot and stir until smooth.
  • Cook 40 minutes and add olives and parsley to pot.

 

 

Servings

6

Prep

2 min

Cook

2 min

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Skill Level

Easy