A delicious, hearty and tender beef stew that I whipped up last night in the kitchen. The meat is so tender you could cut it with a fork. The flavor truly rivals Julia Child's famous beef stew, but mine takes just 30 minutes to prepare.
Provincal Beef Stew
Serves: 6
Prep time: 30 minutes
Cook time: 2 hours
______________________
Ingredients needed:
1 pound lean stew beef, cubed
3 large baking potatoes
3 large carrots
3 sticks celery
1 cup red wine
1 tsp. salt
1/2 tsp. pepper
1 yellow onion, diced
3 cloves garlic, diced
1 bay leaf
1/4 tsp rosemary
1/8 tsp thyme
1/2 tsp savory
Flour
Olive oil
1/2 cup mushrooms
2 tbsp Herbs de Provence
2 cups boiling water
2 cups beef broth or stock
Pat the beef down with paper towel, liberally add salt and pepper to the beef and coat in flour.
Add 3 tablespoons olive oil to dutch oven or stock pan, and leave on medium high heat until it sizzles. Add the beef cubes to the pan, and allow to slightly brown. Add 1 cup red wine to the beef, and scrape the bottom of the pan with a wooden spatula, to add flavor. Turn down to medium low setting.
Heat 2 cups of water in a tea kettle, and allow it to boil. Meanwhile, clean and chop all of your vegetables. Add the boiled water as well as 2 cups of beef broth to the dutch oven containing the beef cubes and wine.
Add the vegetables to the dutch oven.
Add the salt and seasonings to the dutch oven.
Stir and cover.
Reduce heat to simmer, and cover for 2 hours, stirring occasionally.
Season to taste.
It's so easy, it's ridiculous. I serve mine with a fresh French baguette that has been toasted with butter, and a complementary red (Bordeaux or Burgundy work well, or a Merlot or Claret).
Bon appetit!
No comments:
Post a Comment