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Provencale Beef Stew

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  Lean chuck steak 3 Pound, cut into 2 inch cubes (1.5 Kilogram)
  Streaky bacon 8 Ounce, cut into 1 inch strips (250 Grams)
  Flour 4 Ounce (100 Gram)
  Mushrooms 8 Ounce, sliced (250 Grams)
  Tomatoes 1 1⁄2 Pound, peeled, seeded and chopped (700 Grams)
  Garlic 1 Clove (5 gm), crushed
  Grated orange rind 1 Teaspoon
  Parsley 1 Tablespoon, finely chopped
  Bouquet garni 1
  Beef stock 6 Fluid Ounce (175 Milliliter)
  Black olives 10 , stoned and halved
For marinade
  Dry white wine 10 Fluid Ounce (300 Milliliter)
  Brandy 4 Tablespoon
  Salt To Taste
  Black peppercorns 6
  Thyme 1 Teaspoon, freshly chopped
  Bay leaf 1
  Onions 4 Medium, thinly sliced
  Carrots 4 Medium, scraped and sliced

Mix together the marinade ingredients in a large bowl.
Add the beef cubes and baste them thoroughly.
Cover and marinate in the refrigerator for at least 12 hours, basting occasionally.
Blanch the bacon strips in boiling water for 10 minutes.
Drain well and pat dry with kitchen paper towels.
Remove the beef cubes from the marinade and pat dry with kitchen paper towels.
Strain the marinade, reserving the vegetables but discarding the peppercorns and bay leaf.
Put the flour in a polythene bag and add the beef cubes.
Shake so they are all coated with flour.
Put two or three bacon strips on the bottom of a flameproof casserole.
Spoon in some of the marinated vegetables, mushrooms and tomatoes.
Cover with a layer of beef and sprinkle with the garlic, orange rind and parsley.
Add the bouquet garni.
Continue making layers of bacon, vegetables and beef cubes, ending with a layer of bacon.
Pour in the reserved marinating liquid and stock and scatter over the olives.
Bring to the boil on top of the stove, then transfer to a warm oven {170 °C/ 325 °F or Gas Mark 3).
Cook for 4 hours or until the meat is very tender.
Remove from the oven and skim any fat from the surface.
Taste and adjust the seasoning.
Discard the bouquet garni and serve hot.

Recipe Summary

Main Dish

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Provencale Beef Stew Recipe