Beef Stew Provencal

Western.Chefs's picture

Jan. 24, 2012

Ingredients

Lean beef chuck 3 Pound (1 1/2 inch cubes)
All purpose flour 1/3 Cup (5.33 tbs)
Salt 2 Teaspoon
Ground pepper 1/4 Teaspoon
Butter/Margarine 1/4 Cup (4 tbs)
Olive oil/Salad oil 4 Tablespoon
Onions 1 Pound , peeled (8 small size)
Garlic 1 Clove (5 gm) , crushed
Chopped leek/Shallot 1 Cup (16 tbs)
Dried thyme leaves 1 1/2 Teaspoon
Bay leaves 2
Canned tomatoes 28 Ounce , undrained (1 can)
Beef bouillon cubes 2
Dry red wine 1 1/2 Cup (24 tbs)
Orange peel strip 1 (1 inch wide and 3 inches long)
New potatoes 8 Small , scrubbed
Zucchini 1 1/2 Pound , cut in 1/2 inch thick slices (4 whole)
Pitted green olives 12
Ripe olives 12
Canned celery hearts 15 Ounce , drained (1 can, Coeur de celeri)
Water 1/4 Cup (4 tbs)
Chopped parsley 1 Tablespoon

Directions

GETTING READY

1. Wipe meat using damp towels.

MAKING

2. Mix salt, pepper and flour on a waxed paper.

3. Roll all the beef cubes in the flour mixture to coat them well. Store the remaining flour to be used later.

3. In a 6 quarter dutch oven add butter. Heat till hot. Add 2 tablespoons oil when butter is hot.

4. Add beef and saute for 30 minutes till beef is brown on all sides. Remove as soon as beef turns brown.

5. Add onions and saute for 5 minutes till golden brown. Keep them aside.

6. In the pan add drippings to oil. Add leek, bay leaves, thyme and saute for 5 minutes till leeks turn golden brown in color.

7. Add bouillon cubes, orange peel, browned beef and tomatoes. Boil the mixture.

8. Simmer keeping the mixture covered for 60 minutes.

9. Add sauteed onions and potatoes and simmer for 40 minutes more. Mix ripe olives and greens. Cook till vegetables and meat are tender.

10. Add the drained coeur de celeri.

11. In a small bowl mix the reserved flour mixture with 1/4 cup water to get a smooth consistency.

12. Mix in the stew. Stir for 5 minutes till the mixture is thick.

FINALIZING

13. Sprinkle chopped parsley.

SERVING

14. Serve Beef Stew Provencal with fresh French bread.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 1528Calories from Fat 828

 % Daily Value*

Total Fat 93 g143.1%

Saturated Fat 34 g170%

Trans Fat 0 g

Cholesterol

Sodium 2560 mg106.67%

Total Carbohydrates 77 g25.7%

Dietary Fiber 14 g56%

Sugars 11 g

Protein 77 g154%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet