Provençal Beef Stew
Serves 8. Invite friends over!

Click here to print this recipe

This recipe may change the minds of a few folks who think that stew is just stew; it's rich, hearty, melts in your mouth and is perfect for supper. It's even better the next day-if you and your guests can muster the discipline to save some for tomorrow.

Ingredients:
4 tablespoons extra virgin olive oil
1/3 cup Applewood smoked bacon, diced 1/4 inch
3 lbs Bristol Quality boneless chuck roast, cut into
1 inch pieces
1 tablespoon fresh ground sea salt
1/2 tablespoon fresh ground black pepper
3/4 lb whole peeled Cippoline onions
1 tablespoon minced garlic
2 tablespoons all purpose flour
1 1/2 cups red wine
4 cups chicken stock
1/2 lb celery, diced into 1/2 inch pieces
1/2 lb carrots, peeled & sliced into 1/4 inch thick rounds
1 lb red rose potatoes, cut in half
1/2 lb turnips peeled and cut into 1/4 inch rounds
2 tablespoons minced fresh thyme and minced fresh rosemary
2 tablespoons minced Italian parsley
1/2 lb Melissa's sugar snap peas

Method:Preheat oven to 300 degrees
1. In a heavy bottom sauce pan, heat 2 tablespoons of olive oil, add diced bacon and sauté until browned and crisp remove bacon from pan with a slotted spoon and set aside.
2. Season beef with salt and pepper, turn heat to high and sauté beef pieces in small batches until browned on all sides and remove from pan and set aside.
3. Add remaining 2 tablespoons of olive oil to pan, add onions and garlic and sauté until onions are tender and browned lightly.
4. Sprinkle flour over onions and garlic and cook for about 2 minutes, stirring constantly.
5. Return meat to pan and deglaze pan with red wine and cook for about 5 minutes, scraping up brown bits from bottom of pan with wooden spoon.
6. Add chicken stock and herbs to pan cover tightly with foil and place in oven for 45 minutes.
7. Remove pan from oven and stir in celery, carrots, potatoes and turnips, cover pan with foil and place in oven and cook 1 hour and 15 minutes or until vegetables are cooked and meat is tender.
8. Remove pan from oven and place on stove top, add sugar snap peas and cook for 5 minutes or until peas are just tender
9. Adjust seasonings and enjoy.

Back to Recipe Archives