Beef Stew Provencal Recipe
Ingredients
| Lean beef chuck - 3 lb, 1 1/2-inch cubes | ||
| All-purpose flour - 1/3 cup | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Olive or salad oil - 4 tablespoons | ||
| Small onions - 8, peeled (1 lb) | ||
| Garlic | 1 Clove (5gm) | |
| Leek or shallot - 1 cup, chopped | ||
| Thyme leaves | 1 1/2 Teaspoon, dried | |
| Bay leaves | 2 | |
| Tomatoes | 1 Can (10oz) | |
| Beef-bouillon - 2 cubes | ||
| Dry red wine | 1 1/2 Cup (16 tbs) | |
| Orange peel - 1 strip, 1 inch wide and 3 inches long | ||
| New potatoes - 8 small, scrubbed | ||
| Zucchini - 4, 1/2-inch-thick slices (1 1/2 lb) | ||
| Green olives | 12 , pitted | |
| Ripe olives | 12 | |
| Celery | 1 Can (10oz) | |
| Water | 1/4 Cup (16 tbs) | |
| Parsley - Chopped | ||
Directions
GETTING READY
1. Wipe meat using damp towels.
MAKING
2. Mix salt, pepper and flour on a waxed paper.
3. Roll all the beef cubes in the flour mixture to coat them well. Store the remaining flour to be used later.
3. In a 6 quarter dutch oven add butter. Heat till hot. Add 2 tablespoons oil when butter is hot.
4. Add beef and saute for 30 minutes till beef is brown on all sides. Remove as soon as beef turns brown.
5. Add onions and saute for 5 minutes till golden brown. Keep them aside.
6. In the pan add drippings to oil. Add leek, bay leaves, thyme and saute for 5 minutes till leeks turn golden brown in color.
7. Add bouillon cubes, orange peel, browned beef and tomatoes. Boil the mixture.
8. Simmer keeping the mixture covered for 60 minutes.
9. Add sauteed onions and potatoes and simmer for 40 minutes more. Mix ripe olives and greens. Cook till vegetables and meat are tender.
10. Add the drained coeur de celeri.
11. In a small bowl mix the reserved flour mixture with 1/4 cup water to get a smooth consistency.
12. Mix in the stew. Stir for 5 minutes till the mixture is thick.
FINALIZING
13. Sprinkle chopped parsley.
SERVING
14. Serve Beef Stew Provencal with fresh French bread.
1. Wipe meat using damp towels.
MAKING
2. Mix salt, pepper and flour on a waxed paper.
3. Roll all the beef cubes in the flour mixture to coat them well. Store the remaining flour to be used later.
3. In a 6 quarter dutch oven add butter. Heat till hot. Add 2 tablespoons oil when butter is hot.
4. Add beef and saute for 30 minutes till beef is brown on all sides. Remove as soon as beef turns brown.
5. Add onions and saute for 5 minutes till golden brown. Keep them aside.
6. In the pan add drippings to oil. Add leek, bay leaves, thyme and saute for 5 minutes till leeks turn golden brown in color.
7. Add bouillon cubes, orange peel, browned beef and tomatoes. Boil the mixture.
8. Simmer keeping the mixture covered for 60 minutes.
9. Add sauteed onions and potatoes and simmer for 40 minutes more. Mix ripe olives and greens. Cook till vegetables and meat are tender.
10. Add the drained coeur de celeri.
11. In a small bowl mix the reserved flour mixture with 1/4 cup water to get a smooth consistency.
12. Mix in the stew. Stir for 5 minutes till the mixture is thick.
FINALIZING
13. Sprinkle chopped parsley.
SERVING
14. Serve Beef Stew Provencal with fresh French bread.
Chef
