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Provençal Beef Stew Recipe |
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Click picture to enlarge
This dish is known in France as daube de boeuf à la Provençal
after the earthenware pot it was originally cooked in.
This is a delicious rich fruity stew, and makes a perfect winter meal.
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KEY POINTS
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Preparation Time: |
20 mins |
Cooking Time: |
5 - 7 Hours |
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How Difficult |
Easy |
Freeze? |
Yes |
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Servings |
4 portions |
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INGREDIENTS
WHAT SPECIAL KITCHEN EQUIPMENT?
Slow cooker but can also be cooked on the hob just as well.
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Metric |
Imperial |
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30 ml olive oil |
2 tbsp olive oil |
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55 g lean thick cut bacon, diced |
2 oz lean thick cut bacon, diced |
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450 g stewing steak cut into 1½in
pieces |
1 lb stewing steak cut into 1½in
pieces |
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1 medium onion, chopped |
1 medium onion, chopped |
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1 carrot, sliced |
1 carrot, sliced |
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1 ripe tomato, peeled, seeded and chopped |
1 ripe tomato, peeled, seeded and chopped |
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15 ml tomato puree (paste) |
1 tsp tomato puree (paste) |
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1 garlic clove, crushed |
1 garlic clove, crushed |
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250 ml fruity red wine |
8 fl oz fruity red wine |
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150 ml beef stock |
¼ beef stock |
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1 bouquet garni |
1 bouquet garni |
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grated zest and juice of ½
unwaxed orange |
grated zest and juice of ½
unwaxed orange |
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15 ml chopped fresh parsley |
1 tbsp chopped fresh parsley |
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salt and ground black pepper |
salt and ground black pepper |
Preparation Before Cooking
Trim the beef into 1½in
pieces.
Thinly slice the onions.
Crush the garlic.
Peel, de-seed and chop the tomato.
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CLICK ANY PICTURE BELOW TO ENLARGE IT
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Heat one tablespoon of olive
oil in a frying pan on high heat. Add the bacon pieces and cook over a
medium heat for 4-5 minutes, stirring frequently until golden brown and the fat
has rendered.
Transfer to the cooking pot and switch the cooker on to high heat. |
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Add the beef to the pan in single layers, do not overcrowd the pan as
this will encourage the meat to cook in its own juices and will not
brown. |
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Cook for 6-8 minutes until browned, turning all the time
to give good colour all round. |
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Put the beef into the cooking pot and pour the wine and stock over
the meat. |
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Heat the remaining oil in the pan and add the onions, cook gently on
a medium to low heat for
5 minutes. Stir occasionally to ensure the onions don't stick to
the pan and are cooked evenly. |
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Put in the carrots and cook for a further 5 minutes until softened. |
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Stir in the tomatoes, tomato purée and crushed garlic and bouquet
garni, mix well and transfer to the cooking pot.
Cover the slow cooker with the lid and switch it to low heat. |
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Cook for 5 - 7 hours, or until the beef and vegetables are very
tender.
Uncover, skim of any residue fat, discard the bouquet garni and stir
n the orange zest and juice, add the chopped parsley and serve. |
CLICK HERE FOR MORE BEEF RECIPES
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