What’s Your Beef?: Beef Stew Provençal

2 months ago

Beef Stew Provençal

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4 Tbsps Olive oil

6 slices Bacon, cut into ½ inch pieces

1 kilo Beef round, chuck or kalitiran cut into big cubes

1 cup Fruity red wine

1 – 1 ½ cup Water

3 cloves Garlic, finely chopped

1 Large onion chopped

6 Regular tomatoes, remove seeds and coarsely chop

1 Tbsp Tomato paste

Bouquet garni

(1 tsp dried thyme, 2 bay or laurel leaves, sprig of flat leaf parsley)

1 tsp Whole black peppercorns

1 Small onion studded with 2-3 cloves only

2 Carrots sliced or 6 baby-8 baby carrots

Zest and juice of ½ orange

Salt and pepper to taste

  1. In a large, thick bottom frying pan sauté bacon in olive oil to render the fat and bring out the smokey flavor. Set bacon aside. Use the same oil to sear beef on all sides until brown.
  2. Transfer meat in pot with cover, add wine and 1 to 1 ½ c water. Let it boil for 10 minutes then add garlic, onions, tomatoes, tomato paste, bouquet garni, black peppercorns and c love studded onion. Put cover on and let it simmer on very low heat for about 2-3 hours until meat is tender. Let the liquid reduce to ½ so that the sauce is flavorful and instense.
  3. Finally, remove bouquet garni, clove studded onion, add carrots, zest and juice of orange, season with salt and pepper. When vegetables are cooked, sprinkle with chopped parsley and serve while hot.
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