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Oven Stewed Beef Provencale

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  Oil 2 Tablespoon
  Braising steak 1 Pound, trimmed and cut into 1 inch cubes
  Onions 1 1⁄2 , peeled and sliced
  Red pepper/Green pepper 1⁄4 , seeded and diced
  Tomato 1 Large, washed and sliced
  Carrot 1 Large, scraped and diced
  Mushrooms 4 Small
  Streaky bacon slice 1 , rinded and diced
  Butter 1 Ounce
For stock
  Water 1⁄2 Pint
  Red wine 4 Tablespoon
  Tomato puree 1 Teaspoon
  Salt 2 Teaspoon
  Oregano 1 Teaspoon
  Thyme 1 Teaspoon
  Freshly ground black pepper To Taste

Heat the oil in a frying pan and fry meat until browned and sealed.
Transfer to a casserole dish.
Fry all the diced and sliced vegetables gently in the butter in the frying pan, at the same time adding the diced bacon.
When the vegetables are soft, add contents of frying pan to the casserole.
Make up the stock by placing all the ingredients in a saucepan and bringing to the boil.
Add to the casserole.
Cover and cook in the oven for 1 1/2—1 3/4 hours.
Taste and adjust the seasoning, thicken with beurre manie if necessary before serving.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1609 Calories from Fat 905

% Daily Value*

Total Fat 102 g156.5%

Saturated Fat 38.4 g191.9%

Trans Fat 0 g

Cholesterol 275.2 mg91.7%

Sodium 4384 mg182.7%

Total Carbohydrates 44 g14.6%

Dietary Fiber 12 g47.8%

Sugars 19.4 g

Protein 116 g231.8%

Vitamin A 317.1% Vitamin C 158.3%

Calcium 20.6% Iron 27.6%

*Based on a 2000 Calorie diet

Oven Stewed Beef Provencale Recipe