Provencale Beef Stew Recipe
Ingredients
| 1.5 kg/3 lb lean chuck steak, cut into 5 cm/2 in cubes | ||
| 250 g/8 oz streaky bacon, cut into 2.5 cm/1 in strips | ||
| 100 g/4 oz flour | ||
| 250 g/8 oz mushrooms, sliced | ||
| 700 g/1 1/2 lb tomatoes, peeled, seeded and chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| Orange rind | 1 Teaspoon, grated | |
| Parsley | 1 Tablespoon, finely chopped | |
| Bouquet garni | 1 | |
| 175 ml/6 fl oz beef stock | ||
| 10 black olives, stoned and halved | ||
| Marinade | ||
| 300 ml/10 fl oz dry white wine | ||
| Brandy | 4 Tablespoon | |
| Salt | To Taste | |
| Black peppercorns | 6 | |
| Thyme | 1 Teaspoon, chopped | |
| Bay Leaf | 1 | |
| Onions | 4 Medium, thinly sliced | |
| Carrots | 4 Medium, scraped | |
Directions
Mix together the marinade ingredients in a large bowl.
Add the beef cubes and baste them thoroughly.
Cover and marinate in the refrigerator for at least 12 hours, basting occasionally.
Blanch the bacon strips in boiling water for 10 minutes.
Drain well and pat dry with kitchen paper towels.
Remove the beef cubes from the marinade and pat dry with kitchen paper towels.
Strain the marinade, reserving the vegetables but discarding the peppercorns and bay leaf.
Put the flour in a polythene bag and add the beef cubes.
Shake so they are all coated with flour.
Put two or three bacon strips on the bottom of a flameproof casserole.
Spoon in some of the marinated vegetables, mushrooms and tomatoes.
Cover with a layer of beef and sprinkle with the garlic, orange rind and parsley.
Add the bouquet garni.
Continue making layers of bacon, vegetables and beef cubes, ending with a layer of bacon.
Pour in the reserved marinating liquid and stock and scatter over the olives.
Bring to the boil on top of the stove, then transfer to a warm oven {170 °C/ 325 °F or Gas Mark 3).
Cook for 4 hours or until the meat is very tender.
Remove from the oven and skim any fat from the surface.
Taste and adjust the seasoning.
Discard the bouquet garni and serve hot.
Add the beef cubes and baste them thoroughly.
Cover and marinate in the refrigerator for at least 12 hours, basting occasionally.
Blanch the bacon strips in boiling water for 10 minutes.
Drain well and pat dry with kitchen paper towels.
Remove the beef cubes from the marinade and pat dry with kitchen paper towels.
Strain the marinade, reserving the vegetables but discarding the peppercorns and bay leaf.
Put the flour in a polythene bag and add the beef cubes.
Shake so they are all coated with flour.
Put two or three bacon strips on the bottom of a flameproof casserole.
Spoon in some of the marinated vegetables, mushrooms and tomatoes.
Cover with a layer of beef and sprinkle with the garlic, orange rind and parsley.
Add the bouquet garni.
Continue making layers of bacon, vegetables and beef cubes, ending with a layer of bacon.
Pour in the reserved marinating liquid and stock and scatter over the olives.
Bring to the boil on top of the stove, then transfer to a warm oven {170 °C/ 325 °F or Gas Mark 3).
Cook for 4 hours or until the meat is very tender.
Remove from the oven and skim any fat from the surface.
Taste and adjust the seasoning.
Discard the bouquet garni and serve hot.
Chef
