Provencale beef stew - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 3 | pounds | Beef chuck, cut into 1 to 2-inch chunks |
| 2 | mediums | Onions, coarsely chopped |
| 4 | Cloves garlic, coarsely chopped | |
| 5 | Carrots, peeled and quartered | |
| 6 | Plum tomatoes, coarsely chopped | |
| 8 | Fresh sage leaves, coarsely chopped OR | |
| 1 | teaspoon | Dried sage leaves |
| 1 | teaspoon | Dried herbes de Provence or thyme leaves |
| 4 | Whole cloves | |
| 3 | (1/2 inch wide) strips orange peel | |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground black pepper |
| 1 | cup | Red wine |
| Water | ||
Directions
1. In ovenproof 5-quart Dutch oven or casserole, heat 1 T oil over medium-high heat; brown beef on all sides, in batches. With slotted spoon, remove beef and set aside.
2. Add remaining 2 T oil to pan. Reduce heat to medium and add onions and garlic; saute 5 minutes. Stir in carrots, tomatoes, sage, herbes de Provence, cloves, orange peel, bay leaf, salt, and pepper.
3. Pour red wine over all; add browned beef and enough water to cover and stir to blend. Heat mixture to a gentle simmer. Meanwhile, heat oven to 250'F. When mixture begins to simmer, remove from heat, cover, and bake 4 flours, stirring occasionally. (If a thicker stew is desired, uncover and bake 30 minutes longer to evaporate some liquid.) Serve, or cool, cover, and refrigerate. Provencale Beef Stew will taste even better the next day.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary