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This recipe may change the minds
of a few folks who think that stew is just stew; it's rich, hearty,
melts in your mouth and is perfect
for supper. It's even better the next day-if you and your guests can muster the discipline to save some
for tomorrow.
Provencal Beef Stew
Serves 8. Invite friends over!
INGREDIENTS
4 tablespoons extra virgin olive oil
1/3 cup Applewood smoked bacon, diced 1/4 inch
3 lbs boneless chuck roast, cut into 1 inch pieces
1 tablespoon fresh ground sea salt
1/2 tablespoon fresh ground black pepper
3/4 lb whole peeled Cippolini onions
1 tablespoon minced garlic
2 tablespoons all purpose flour
1 1/2 cups red wine
4 cups chicken stock
1/2 lb celery, diced into 1/2 inch pieces
1/2 lb carrots, peeled & sliced into 1/4 inch thick rounds
1/2 lb turnips, peeled & sliced 1/4 inch thick rounds
1 lb red baby creamer potatoes, cut in half
2 tablespoons minced fresh thyme and minced fresh rosemary
2 tablespoons minced Italian parsley
1/2 lb Melissa's sugar snap peas
METHOD Pre-heat oven to 300 degrees.
1) In a heavy bottom sauce pan, heat 2 tablespoons of olive oil, add diced bacon
and saute until browned and crisp remove bacon from pan with a slotted spoon and set aside.
2) Season beef with salt and pepper, turn heat to high and saute beef pieces in
small batches until browned on all sides and remove from pan and set aside.
3) Add remaining 2 tablespoons of olive oil to pan, add onions and garlic and
saute until onions are tender and browned lightly.
4) Sprinkle flour over onions and garlic and cook for about 2 minutes, stirring
constantly.
5) Return meat to pan and deglaze pan with red wine and cook for about 5 minutes,
scraping up brown bits from bottom of pan with wooden spoon.
6) Add chicken stock and herbs to pan cover tightly with foil and place in oven
for 45 minutes.
7) Remove pan from oven and stir in celery, carrots, potatoes and turnips, cover
pan with foil and place in oven and cook 1 hour and 15 minutes or until vegetables are cooked and meat is tender.
8) Remove pan from oven and place on stove top, add sugar snap peas and cook for
5 minutes or until peas are just tender.
9) Adjust seasonings and enjoy.
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