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Beef Bourguignon Provencal

 

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.
59

Yield

8

servings

Prep

45

min

Cook

150

min

Ready

200

min

Trans-fat Free, Good source of fiber
 

Ingredients

5 pounds stewing beef
(2Kg) gravy beef or oyster blade chopped into 11/2 inch cubes
2 ounces butter
(60 grams)
½ pound bacon
(250 grams) in one piece chopped into 1/2 inch dice
2 tablespoons unbleached all-purpose flour
2 cups red wine
(500ml) full bodied red
*
1 cup beef stock
(250ml)
1 each beef bouillon cubes
or 125 ml of beef demi glaze
*
4 each shallots
(or use small pickling onions) - finely chopped
*
3 cloves garlic
finely chopped
2 tablespoons tomato paste
1 each bouquet garni
3 bay leaves,5 parsely stalks and 2 sprigs thyme tied together with string
*
14 small onions
peeled but left whole with root end intact
½ pound mushrooms, button
(250 grams) left whole
3 tablespoons italian parsley
chopped

Directions

Mix the wine, stock, demi-glace (or use a stock cube), tomato paste & garlic in a glass measure and set aside. Tie the herbs together with kitchen string to make a bouquet garni.

In a large, flame-proof, heavy bottomed casserole…

Heat butter and fry bacon (kaiserfleisch) until crisp – remove & set aside.

Brown the beef cubes well (most important to develop rich flavour) in batches (do not crowd) and set aside on a plate – don’t worry about the bottom of the casserole if it is starting to stick. It's that fond that will deliver the flavour.

Return all the beef to the casserole and sprinkle in the flour – stir for few moments or until you can no longer see any specks of white flour.

Pour in the liquids and garlic.

Add the chopped shallots and herbs and good grind of pepper

Bring to the boil & reduce heat to a low simmer; pop on the lid and simmer for 1¾ hours.

Brown the whole onions in a skillet with a knob of butter; add to casserole and continue cooking for a further half hour.

Brown the mushrooms in a skillet with a knob of butter and mushrooms and cooked kaiserfleisch (bacon) to casserole; - cook for 15 minutes or so uncovered.

Taste and adjust seasoning with salt if needed.

Serve with egg noodles or dry roasted potatoes and crusty bread and a glass of the same red wine that you used to cook the beef.

 

* not incl. in nutrient facts

Reviews

over 3 years

Classic, hearty, meaty, rich and delicious. My grandmother would make this any time company was coming and she wanted to impress.

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Comments

MattyJ
Melbourne, Australia
 almost 8 years ago

You can marinade the cubed beef in the red wine, garlic and herb mix overnight if you wish. Drain the beef and pat dry with paper towel before you brown it

Great idea, make sure to drain and dry the beef with paper towels before browning to make sure to develop a healthy fond/crust on the beef.

sean
GTA, Ontario, Canada
 over 3 years ago

Nutrition Facts

Serving Size 510g (18.0 oz)
Amount per Serving
Calories 110460% of calories from fat
 % Daily Value *
Total Fat 74g 113%
Saturated Fat 30g 148%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 1065mg 44%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 177g
Vitamin A 7% Vitamin C 21%
Calcium 7% Iron 50%
* based on a 2,000 calorie diet How is this calculated?

 

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