Provencale Beef Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 2 lbs. beef chunk or round, cut in 1-in. chunks | ||
| Onions | 2 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Beef broth | 1 Can (10oz) | |
| 1/2 cup dry white vermouth | ||
| Salt | 1 Teaspoon | |
| Thyme leaf | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| 1 cup Brand Rice | ||
| Tomatoes | 3 , chopped | |
| 1/2 cup pitted small ripe olives | ||
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
Directions
Preheat oven to 325°F (163°C).
In a Dutch oven or large iron skillet, heat olive oil.
Add beef and brown, turning as necessary to brown evenly.
Add onions and garlic.
Cook until onion is tender, not brown.
Add 1 cup beef broth and vermouth.
Bring to a boil.
Add 1 teaspoon of salt, thyme and bay leaf.
Stir.
Cover and bake for 1-1/2 hours.
Refrigerate until ready to use.
Before serving, stir in rice, remaining beef broth, 2 tomatoes and 1 teaspoon salt.
Bring to boil on top of range.
Cover.
Continue cooking until liquid is absorbed and meat is tender, about 30 minutes.
Stir in remaining tomato and olives.
Heat through.
Sprinkle with cheese.
In a Dutch oven or large iron skillet, heat olive oil.
Add beef and brown, turning as necessary to brown evenly.
Add onions and garlic.
Cook until onion is tender, not brown.
Add 1 cup beef broth and vermouth.
Bring to a boil.
Add 1 teaspoon of salt, thyme and bay leaf.
Stir.
Cover and bake for 1-1/2 hours.
Refrigerate until ready to use.
Before serving, stir in rice, remaining beef broth, 2 tomatoes and 1 teaspoon salt.
Bring to boil on top of range.
Cover.
Continue cooking until liquid is absorbed and meat is tender, about 30 minutes.
Stir in remaining tomato and olives.
Heat through.
Sprinkle with cheese.
Chef
