Best 3 Beef Provencale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Beef Provençale: A Savory Fusion of Provençal Herbs and Tender Beef**

Embark on a culinary journey to the heart of Provence, France, with our collection of Beef Provençale recipes. This classic dish showcases the vibrant flavors of the region, combining tender beef with an aromatic blend of Provençal herbs, sun-ripened tomatoes, and succulent vegetables. Discover the art of slow cooking, as each recipe guides you through the process of creating a rich and flavorful stew that captures the essence of this beloved Provençal specialty. From traditional methods to modern variations, our recipes offer a delightful range of options to suit every taste and preference. Prepare to indulge in a hearty and comforting dish that pays homage to the culinary traditions of Provence.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF PROVENCALE



Beef Provencale image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 17

1 (3-pound) beef chuck roast
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 cups chicken broth
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1/4 cup cognac or brandy
1 tablespoon herbes de Provence
5 garlic cloves, peeled and smashed
4 medium carrots, peeled and cut into 2-inch pieces
1 fennel bulb, trimmed and thinly sliced
1 onion, halved and thinly sliced
1/3 cup prepared sun-dried tomato tapenade
1/3 cup coarsely chopped fresh flat-leaf parsley
1 packed teaspoon finely grated orange zest
Hot buttered egg noodles, for serving

Steps:

  • Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
  • Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
  • Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
  • To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

BEEF STEAK PROVENCALE



Beef Steak Provencale image

Make and share this Beef Steak Provencale recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

3 teaspoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs boneless beef round steak
1 teaspoon vegetable oil
1 cup dry red wine
1/2 cup water
2 cloves garlic, crushed
1/2 cup pitted ripe olives
6 medium carrots, cut in 1 inch pieces
2 medium onions, cut into quarters

Steps:

  • Mix flour, salt, and pepper.
  • Pound into the steak on both sides.
  • Cut steak in 6 pieces.
  • Heat oil in 10 inch skillet.
  • Cook and brown beef for about 10 minutes.
  • Add wine, garlic, and water.
  • Heat to boiling.
  • Reduce heat, cover and simmer 1 hour.
  • Add olives, carrots, and onions.
  • Cover and simmer until beef and carrots are tender, about 30 minutes.
  • Serve with buttered noodles.

Nutrition Facts : Calories 251.9, Fat 6.8, SaturatedFat 1.9, Cholesterol 62.4, Sodium 391.2, Carbohydrate 12.3, Fiber 2.8, Sugar 4.7, Protein 27.3

BEEF PROVENCALE



BEEF PROVENCALE image

Categories     Beef

Yield Serves 4-6

Number Of Ingredients 17

1 (3 pound) beef chuck roast
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 cups chicken broth
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1/4 cup cognac or brandy
1 tablespoon herbes de Provence
5 garlic cloves, peeled and smashed
4 medium carrots, peeled and cut into 2-inch pieces
1 fennel bulb, trimmed and thinly sliced
1 onion, halved and thinly sliced
1/3 cup prepared sun-dried tomato tapenade
1/3 cup coarsely chopped fresh flat-leaf parsley
1 packed teaspoon finely grated orange zest
Hot buttered egg noodles, for serving

Steps:

  • Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth. Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt. Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker. To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

Tips:

  • To ensure the beef is cooked evenly, slice it against the grain before cooking.
  • Use a variety of colorful vegetables to make the dish more visually appealing.
  • If you don't have white wine, you can substitute chicken broth or water.
  • To make the sauce more flavorful, deglaze the pan with red wine or beef broth before adding the tomatoes.
  • Serve the beef provencale with mashed potatoes, rice, or pasta.

Conclusion:

Beef provencale is a classic French dish that is easy to make and packed with flavor. The tender beef, colorful vegetables, and flavorful sauce make this dish a perfect choice for a special occasion or a weeknight meal. With a few simple tips, you can make a delicious beef provencale that will impress your family and friends.

Related Topics