French Provincial Beef Stew |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Also known as ~ Le Daube De Boeuf Provencale. This is a classic French recipe that my dad taught me when I was a teenager. Its a fabulous hearty stew. Its a little bit of work, but well worth the time. Ingredients:
2 lbs stew beef |
1 1/4 cup red wine |
3 tbs olive oil |
bouquet garni *see note |
thin strip of orange peel |
2 slices bacon, cut in strips |
2 carrots, sliced |
2 onions, halved and quartered |
2 oz mushrooms |
2 cloves garlic, crushed |
1 tbs parsley, chopped |
1/2 pint beef stock |
12 pitted black olives |
4 tomatoes, skinned, deseeded, chopped |
salt and pepper |
Directions:
1. Cut beef in large cubes, if not already done. Marinate 3-4 hours in wine, oil, bouquet garni, and orange peel.
2. In a dutch oven fry bacon until soft, add carrots, onions, mushrooms, tomatoes, garlic, parsley and seasoning. Stir, then cover and cook very gently for 5-10 min.
3. Add beef and marinade and stock. Bring to a boil.
4. Cover tightly and place in a 275°F oven for 2 1/2- 3 hours.
5. Add olives 30 minutes before cooking time is complete.
6. Remove bouquet garni and orange peel.
7. Serve hot over egg noodles or rigatoni or rice.
8. *Bouquet Garni
9. Wrap the following in cheese cloth and tie with cooking twine.
10. Small bunch of parsley or parsley stems, 8 sprigs of thyme, 1 bay leaf, 2 or 3 celery leaves
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