beef stew provencal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large strips of orange peelHerbs de Provence (basil, lavender, thyme, rosemary, sage, and oregano)extra virgin olive oil1-2 lbs of stew meat, trimmed of fat3 leeks, green parts and bottoms removed2 pints of grape tomatoes1 bag of baby carrots3 stalks of celery3 garlic cloves4 new potatoes, skin on, chopped. 2 bay leaves3 large strips of orange peel4 cups of beef broth1 cup of red wine
brown the beef in the oil then set aside.
sautee the leeks, garlic, and celery until tender. Add carrots, tomatoes and potatoes with the herbs and wine and cook for 10 more minutes while stirring. Add broth and bring to a boil, the let simmer for 40 minutes.
Serving Size: makes 4, 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user THAISAMUSED.
sautee the leeks, garlic, and celery until tender. Add carrots, tomatoes and potatoes with the herbs and wine and cook for 10 more minutes while stirring. Add broth and bring to a boil, the let simmer for 40 minutes.
Serving Size: makes 4, 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user THAISAMUSED.
Nutritional Info Amount Per Serving
- Calories: 532.2
- Total Fat: 15.9 g
- Cholesterol: 60.0 mg
- Sodium: 740.7 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 10.7 g
- Protein: 11.2 g
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