Beef Provençal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Bouquet Garni:2 large green leek leaves, (about 6 inches long)1 bay leaf1 stalk celery2 sprigs fresh parsley, with stems2 sprigs fresh thyme1 2-inch-long strip tangerine or orange peelStew:3 Tbsp Extra Virgin Olive Oil, divided2 slices Bacon, cut into ½-inch pieces2 lbs Stewing Beef trimmed and cut into 1- to 1½-inch pieces1 1/2 tsp sea salt, divided½ teaspoon freshly ground pepper, divided1/3 cup All Purpose Flour 1 cup chopped Onions1 leek, sliced thinly, white part only 3 cloves Garlic, minced2 cup Carrots, sliced into 1-inch rounds1 cup rutabagas, cut into 1-inch pieces2 Tbsp Tomato Paste4 cups fresh Mushrooms, halved if small, quartered if large1 cup full bodied dry Red Wine1 cup low or no sodium Beef Broth
1. Preheat oven to 250°F.
2. To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
3. Place beef in a large bowl and season with 1 teaspoon salt and ¼ teaspoon pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
4. To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add bacon and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
5. Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl.
6. Add 1 tablespoon oil to the pot and add onions, leeks and garlic. Cook, stirring, until the onions are translucent, about 8 minutes minutes.
7. Add carrots and rutabagas and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Transfer the mixture to the bowl with the beef.
8. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
9. Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot and rutabaga mixture and the reserved bacon to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water or beef broth to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
10. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water or beef broth to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
11. Remove and discard the bouquet garni. Scatter chopped parsley on top of the stew just before serving.
Make Ahead Tip: Prepare through Step 10, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stove top for about 30 minutes or in a 350°F oven for 1¼ hours before serving.
Serving Size: Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TRILLIUM1204.
2. To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
3. Place beef in a large bowl and season with 1 teaspoon salt and ¼ teaspoon pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
4. To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add bacon and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
5. Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl.
6. Add 1 tablespoon oil to the pot and add onions, leeks and garlic. Cook, stirring, until the onions are translucent, about 8 minutes minutes.
7. Add carrots and rutabagas and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Transfer the mixture to the bowl with the beef.
8. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
9. Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot and rutabaga mixture and the reserved bacon to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water or beef broth to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
10. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water or beef broth to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
11. Remove and discard the bouquet garni. Scatter chopped parsley on top of the stew just before serving.
Make Ahead Tip: Prepare through Step 10, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stove top for about 30 minutes or in a 350°F oven for 1¼ hours before serving.
Serving Size: Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 338.8
- Total Fat: 12.7 g
- Cholesterol: 79.3 mg
- Sodium: 297.7 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.8 g
- Protein: 28.6 g
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