BEEF PROVENCALE
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
- Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
- Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
- To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.
BEEF STEW PROVENCAL
When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.
Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.
BEEF DAUBE PROVENCAL
This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
SLOW-SIMMERING BEEF BOURGUIGNON
Warm up fall days with tender chunks of beef simmered in a rich sauce ladled over steaming noodles. - Adele Zuerner, Arden, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine., In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker., Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles.
Nutrition Facts : Calories 428 calories, Fat 20g fat (7g saturated fat), Cholesterol 145mg cholesterol, Sodium 843mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 47g protein.
SLOW SIMMER BEEF PROVENCAL
This recipe from the Beef Information Centre is delicious served with mashed potatoes and a green vegetable.
Provided by Irmgard
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat 1 tablespoons of the oil over medium-high heat and brown the meat on all sides.
- Remove and set aside.
- Heat the remaining oil in the pan.
- Add the garlic, onion, carrot and celery and cook, stirring occasionally, until softened.
- Add the beef broth, lemon peel, thyme and bay leaf and bring to a boil.
- Add the browned meat and reduce the heat.
- Cover and simmer over medium-low heat for 1-1/2 hours or until tender.
- Add a bit of water to the pan if it begins to cook dry.
- Season with salt and pepper.
- Cut the steak into thin slices for serving.
SLOW SIMMERED BEEF WITH POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
- To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.
PROVENçAL WHITE WINE BEEF DAUBE
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Provided by Julia Moskin
Categories soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
- Place a rack in the center of the oven and heat to 325 degrees.
- In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
- Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
- Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
- When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
- Serve over hot pasta, garnished with parsley and orange zest, if desired.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram
FENNEL PROVENCAL
This is a recipe I came up with while visiting my parents in the South of France. It is a great accompanying dish for any type of meat, or you can even add cooked fish to it for a Provencal Fish Stew.
Provided by becy959
Categories Stew
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the onions and garlic gently in the olive oil in a large saucepan.
- Add the chopped fennel and cook for approximately five minutes.
- Add the white wine, simmer for ten minutes.
- Add the chopped tomatoes and the herbs.
- Cover the pot and simmer for fifteen minutes.
- Remove lid and simmer further uncovered to thicken sauce if preferred.
- Just prior to serving add the lemon juice and salt and pepper to taste.
- May be served cold.
Nutrition Facts : Calories 249, Fat 8.1, SaturatedFat 1.3, Sodium 84.9, Carbohydrate 33.4, Fiber 9.8, Sugar 12.8, Protein 5.8
BEEF SOUP PROVENCAL
I clipped this from the Star-Telegram several years ago. I always love making this in the fall/winter for a weekday dinner and use the leftovers for lunch. Serve with salad and crackers or nice bread. The smell of the herbs is awesome!! Note: You can buy Herbes de Provence in the spice section, but you may also use 1/4 teaspoon dried thyme leaves and 1/4 teaspoon dried rosemary leaves, crushed, to substitute.
Provided by Loriell
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, brown beef over medium heat 4-5 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.
- Stir in beans, broth, tomatoes, and Herbes de Provence. Bring to boil; reduce heat to low. Simmer, uncovered, 5 minutes. Stir in spinach. Continue to simmer 5 minutes. Sprinkle with cheese.
Nutrition Facts : Calories 384.8, Fat 15.3, SaturatedFat 6.9, Cholesterol 84.7, Sodium 295, Carbohydrate 24.9, Fiber 5.8, Sugar 0.2, Protein 36.1
POT ROAST PROVENCAL
Make and share this Pot Roast Provencal recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a small bowl, stir together flour, salt and pepper. Dust roast with seasoned flour, patting off excess.
- Pour oil into a heavy-bottomed Dutch oven with a tight-fitting lid over medium-high heat. When oil faintly smokes, add roast. Turn to brown on all sides, 8-10 minutes. Remove meat to a plate and set aside. Remove 1 tbsp of drippings and discard the rest.
- Add diced onion and celery to drippings in pot. Saute until onion softens and both are translucent, 3-5 minutes. Add garlic and saute 1 minute or until fragrant. Add tomato paste and herbs and cook, stirring frequently, 3 minutes until tomato begins to brown.
- Add wine, stirring to loosen any fond (browned bits) on the bottom of the pot. Simmer 5 minutes, or until wine reduces by at least 2/3.
- Add carrots, potatoes and pearl onions. Return meat to pot and add broth. Heat to simmering.
- Cover tightly and transfer to oven. Bake, covered, 2 hours. Carefully remove lid and bake another 30 minutes, or until beef is fork-tender. Skim off and discard any accumulated fat.
- Transfer beef to a clean platter and rest, tented with foil, 10 minutes before serving. Adjust seasoning of sauce with salt and pepper to taste. Serve with vegetables and gravy alongside.
Nutrition Facts : Calories 752.2, Fat 45.6, SaturatedFat 17.1, Cholesterol 143.4, Sodium 619.2, Carbohydrate 28.2, Fiber 4.4, Sugar 9.3, Protein 41.9
SLOW SIMMERED PORK ROAST
Make and share this Slow Simmered Pork Roast recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim the visible fat from the roast, rinse the roast with cool water, and pat it dry with paper towels. Coat a nonstick 4-quart pot with cooking spray and preheat over medium-high heat. Add the roast to the pot and cook for a couple of minutes on each side or until nicely browned.
- Combine the water, bouillon granules, rosemary, sage, and black pepper, and pour over the roast. Reduce the heat to low, cover, and simmer for 1 hour and 15 minutes.
- Place the potatoes, carrots, and mushrooms around the roast and raise the heat to return the mixture to a boil. Reduce the heat to low, cover, and simmer for an additional 30 minutes or until the meat and vegetables are tender.
- Remove the meat to a serving platter and, using a slotted spoon, transfer the vegetables to the platter. Pour the pan juices into a fat separator cup, then pour the defatted broth into a 2 cup measure. If necessary, add water to bring the volume up to 1 1/2 cups.
- To make the gravy, pour the defatted broth into a 1 quart pot, and bring to a boil over medium heat. Combine the evaporated milk and flour in a jar with a tight fitting lid and shake until smooth. Slowly pour the milk mixture into the boiling broth, while whisking constantly. Cook and stir for a minute or 2 or until the mixture is thickened and bubbly. Pour the gravy into a warmed gravy boat, and serve hot with the meat and vegetables.
Nutrition Facts : Calories 334.7, Fat 11.8, SaturatedFat 4.4, Cholesterol 103.2, Sodium 709.2, Carbohydrate 20.3, Fiber 3.1, Sugar 3.3, Protein 36.6
QUICK BEEF PROVENCAL
America's Test Kitchen; blade steaks have a thin line of gristle running through the center; to remove, halve each steak lengthwise, leaving the gristle on one half. Then cut away the gristle from the halves to which it is still attached.
Provided by ratherbeswimmin
Categories Meat
Time 57m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine carrots and 1 tablespoon wine in a bowl; microwave, covered, until carrots are nearly tender, 3-6 minutes.
- Pat meat dry with paper towels and season with salt and pepper.
- Heat oil in a large skillet over med-high heat until just smoking.
- Cook meat until browned, 3-5 minutes per side; add in onion and cook until just softened, about 3 minutes.
- Stir in flour and garlic; cook until flour is absorbed and garlic is fragrant, about 1 minute.
- Add remaining wine and simmer until thickened, about 2 minutes.
- Stir in broth, tomatoes, olives, rosemary, and carrots and simmer until sauce is thickened and meat is tender, about 15 minutes.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 646, Fat 42.4, SaturatedFat 16, Cholesterol 122.5, Sodium 417.5, Carbohydrate 22.5, Fiber 3.8, Sugar 8.3, Protein 33.4
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- Trim the beef of excess fat and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
- Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
- Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until it's softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and 15 turns of the pepper mill.
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- Heat the oil in a large frying pan. Season the beef and brown in the pan. Transfer to a large, lidded casserole dish.
- In the same pan, cook the vegetables for 10-15 minutes, until soft and golden-brown. Transfer to the casserole dish.
- Add the tomatoes to the pan and cook gently for a couple of minutes, then transfer to the casserole dish.
- Deglaze the pan with the red wine, bring to a gentle simmer and reduce the volume of the liquid by half. Pour into the casserole dish.
- Add the stock, white wine, herbs, spices and citrus peel to the casserole and bring to a simmer. Cover with a paper cartouche and the lid and put in the oven.
- Meanwhile, to make the glazed onions, put all the ingredients in heavy-duty saucepan, large enough for the onions to cover the base. Add 125ml/4fl oz water and cover with a cartouche.
- Strain the sauce through a fine sieve into a clean saucepan and reduce the volume of the liquid until you have a shiny sauce. Return the meat to the pan and shred.
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