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Braised Beef Provencale

  Onion 1 Large, cut into 1/2 inch slices
  Carrots 4 Medium, cut into 1/2 inch slices
  Green pepper 1 Large, seeded and cut in to chunks
  Mushrooms 1⁄2 Pound, leave whole if small; if large, cut in 2-3 pieces
  Pitted black olives 1 Cup (16 tbs) (Whole Ones)
  Cross rib/Chuck / rump roast 4 Pound
  Garlic 1 Clove (5 gm), mashed
  Thyme 1 Teaspoon
  Salt To Taste
  Dried wheat free gluten free crumbs 1⁄2 Cup (8 tbs)
  Beef broth 2 Cup (32 tbs)
  Red wine/4 cup broth 2 Cup (32 tbs)

Place vegetables in bottom of a Dutch oven.
Add olives.
Place meat on top.
Mix together the garlic, thyme, salt, and crumbs.
Sprinkle over meat.
Pour wine and broth around meat.
Seal pan tightly with foil, then cover with a tight lid.
Bake at 375° 10 minutes, then reduce heat to 275° and bake about 5 hours longer or until meat is very tender.
Variations: If you can use wheat and gluten, you can substitute wheat bread crumbs for the wheat-free, gluten-free crumbs.
If you can use gluten but not wheat, you can substitute barley, oat, or rye bread crumbs for the wheat-free, gluten-free crumbs.

Recipe Summary

Side Dish

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