PROVENCAL BEEF STEW
Steps:
- Preheat oven to 325. Pat beef dry with paper towel. Season with salt and pepper. Heat 1T olive oil over med-hi heat and brown half meat, remove to bowl, brown remaining meat. Transfer to a bowl. Add 1T oil to pot. Add onions, mushrooms, and 1/2 t salt. Cook until softened. Stir in the flour and tomato paste and cook stirring constantly for one minute. Whisk in wine, broth and water. Deglaze bottom of pan. Stir in meat with accumulated juices, carrots, salt pork, orange zest, 1/2 of the olives, garlic, anchovies, thyme bundle, and bay leaves. Bring to simmer. Arrange meat so that it is all covered by liquid. Cover pot leaving 1" opening. Transfer to oven. Cook 3-4 hours until beef is fork tender. Remove and discard salt pork, thyme bundle, and bay leaves. Stir in tomatoes and remaining olives. Cover and let heat thoroughly. Stir in parsley before serving.
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[email protected]I made this stew for my book club and everyone loved it. It's the perfect dish for a gathering of friends.
Trinity Gilbert
[email protected]I'm not a fan of stews, but this one is an exception. The flavors are amazing and the meat is so tender. I highly recommend this recipe.
Karee Brown
[email protected]This stew is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Mary grace Ponce
[email protected]I love that this stew can be made ahead of time. I usually make it the day before I want to serve it. The flavors meld together even more overnight.
Ftoon Abdullah
[email protected]This stew is so versatile. I've made it with different cuts of beef, different vegetables, and even different types of wine. It always turns out great.
Sadiq Abdo
[email protected]I made this stew for my family and they all loved it. Even my picky kids ate it up. This is definitely a recipe that I will be making again.
Syed vlog And majalis
[email protected]I used a different cut of beef than the recipe called for and it still turned out great. The meat was still tender and flavorful.
Felix Addai
[email protected]I'm not a big fan of red wine, so I used white wine instead. The stew still turned out great. The white wine added a nice acidity to the dish.
Preety Shah
[email protected]This stew is so easy to make and it's so delicious. I love that I can just throw all the ingredients in my slow cooker and let it cook all day. When I get home from work, dinner is ready!
Mohamed Jaber
[email protected]I added some chopped carrots and celery to this stew and it was even better. The vegetables added a nice sweetness and crunch to the dish.
Maged Playz
[email protected]I made this stew in my slow cooker and it was perfect. The meat was fall-apart tender and the sauce was so rich and flavorful. I will definitely be making this again.
Aldamah Mwani Hussein
[email protected]This stew is perfect for a cold winter night. It's hearty and filling, and the flavors are so comforting. I highly recommend it.
haidyfathy Ali
[email protected]I'm not usually a fan of beef stew, but this recipe changed my mind. The meat was so tender and the sauce was so flavorful. I can't wait to make it again!
Williams Mukanzo
[email protected]This dish was a huge hit at my last dinner party. Everyone raved about how delicious it was. I especially loved the combination of flavors from the red wine, tomatoes, and herbs.
Morgan Clark
[email protected]I've made this Provencal beef stew recipe many times and it never disappoints! The meat is always so tender and flavorful, and the sauce is rich and savory. I love serving this stew over mashed potatoes or egg noodles.