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Favourite Provencal Beef Stew

 

Favourite Provencal Beef Stew recipe
12

Yield

12

servings

Prep

30

min

Cook

3

hrs

Ready

12

hrs

 

Ingredients

2 pounds beef chuck
1 ⅓ cups white wine vinegar
¼ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
fresh ground
1 bay leaves
*
2 cloves garlic
peeled, crushed
1 teaspoon thyme
fresh, minced
*
2 narrow strips orange zest
*
2 cups red wine
dry
*
2 tablespoons parsley leaves
minced, for garnish
noodles
buttered, for accompaniment
*

Directions

Trim meat of excess fat and cut into 2-inch cubes.

In a large bowl, whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay leaf, garlic, thyme, and orange peel.

Add meat, cover bowl with plastic wrap, and refrigerate for 12 to 18 hours.

Drain meat, reserving marinade.

Pat meat dry with paper towels.

In a Dutch oven or large skillet with lid, heat remaining 2 tablespoons olive oil over moderately high heat.

Brown meat well on all sides.

Add wine and reserved marinade.

Bring to a simmer and cook, uncovered, for 3 minutes.

Reduce heat to maintain a bare simmer.

Cover and cook until meat is meltingly tender (about 3 hours).

For best flavor, allow stew to cool to room temperature, then refrigerate, covered, overnight.

Reheat gently to serve.

Ladle stew into warm soup bowls, over buttered noodles, if desired, and garnish each serving with parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 32366% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 151mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 42g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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