Braised Beef Provencale Recipe
Ingredients
| 1 large onion, cut in 1/2-inch slices | ||
| 4 medium carrots, cut in 1/2-inch slices | ||
| 1 large green pepper, seeded and cut in chunks | ||
| Mushrooms | 1/2 Pound | |
| Pitted black olives | 1 Cup (16 tbs) | |
| 3-4 lb. cross rib, chuck, or rump roast | ||
| Garlic | 1 Clove (5gm), mashed | |
| Thyme | 1 Teaspoon | |
| Salt | To Taste | |
| 1/2 cup dried wheat-free, gluten-free crumbs | ||
| Beef broth | 2 Cup (16 tbs) | |
| Red wine | 2 Cup (16 tbs) | |
Directions
Place vegetables in bottom of a Dutch oven.
Add olives.
Place meat on top.
Mix together the garlic, thyme, salt, and crumbs.
Sprinkle over meat.
Pour wine and broth around meat.
Seal pan tightly with foil, then cover with a tight lid.
Bake at 375° 10 minutes, then reduce heat to 275° and bake about 5 hours longer or until meat is very tender.
Variations: If you can use wheat and gluten, you can substitute wheat bread crumbs for the wheat-free, gluten-free crumbs.
If you can use gluten but not wheat, you can substitute barley, oat, or rye bread crumbs for the wheat-free, gluten-free crumbs.
Add olives.
Place meat on top.
Mix together the garlic, thyme, salt, and crumbs.
Sprinkle over meat.
Pour wine and broth around meat.
Seal pan tightly with foil, then cover with a tight lid.
Bake at 375° 10 minutes, then reduce heat to 275° and bake about 5 hours longer or until meat is very tender.
Variations: If you can use wheat and gluten, you can substitute wheat bread crumbs for the wheat-free, gluten-free crumbs.
If you can use gluten but not wheat, you can substitute barley, oat, or rye bread crumbs for the wheat-free, gluten-free crumbs.
Chef
