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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
20 sprigs fresh thyme
8 bay leaves
5 lb. stewing beef, cut into 2-inch pieces
3 c. hearty dry red wine
8 strips fresh orange peel (white pith removed)
2 T. fennel seeds
3 T. olive oil
3/4 lb. bacon piece, cut into 1 1/2-inch chunks
4 onions, chopped
8 garlic cloves, peeled
4 carrots, cut diagonally into thin rounds
Using cheesecloth, wrap thyme and bay leaves into 2 bundles, dividing equally.
Combine 1 herb bundle, beef, wine, orange peel and 1 tablespoon fennel seeds in a large nonreactive bowl. Cover and refrigerate overnight.
Using slotted spoon, remove beef from marinade and pat dry.
Reserve marinade; discard herb bundle and orange peel.
Heat oil in large enamel-coated cast-iron Dutch oven over medium-high heat.
Add bacon and saute until golden, about 7 minutes.
Transfer bacon to large bowl. Pour off all but 3 tablespoons fat from pot.
Working in batches, add beef to Dutch oven and cook until brown on all sides, about 8 minutes per batch; transfer beef to bowl with bacon.
Add onions and garlic to Dutch oven and saute until tender, scraping up any browned bits from bottom, about 5 minutes.
Add beef and any accumulated juices from bowl, and reserved marinade; bring to boil. Reduce heat to medium-low. Cover partially and simmer until almost all liquid has evaporated, stirring occasionally, about 40 minutes.
Add remaining herb bundle, 1 tablespoon fennel seeds, and just enough water to cover beef; season with salt and pepper to taste.
Cover partially and bring to boil over medium-high heat; simmer over medium heat 1 hour. Add carrots and continue simmering until beef is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour longer; season with salt and pepper to taste. Stir and cook 5 minutes longer; remove herb bundle.
Transfer to bowls and serve immediately.
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BEEF STEW - PROVENCAL
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Category: Beef Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
20 sprigs fresh thyme
8 bay leaves
5 lb. stewing beef, cut into 2-inch pieces
3 c. hearty dry red wine
8 strips fresh orange peel (white pith removed)
2 T. fennel seeds
3 T. olive oil
3/4 lb. bacon piece, cut into 1 1/2-inch chunks
4 onions, chopped
8 garlic cloves, peeled
4 carrots, cut diagonally into thin rounds
Using cheesecloth, wrap thyme and bay leaves into 2 bundles, dividing equally.
Combine 1 herb bundle, beef, wine, orange peel and 1 tablespoon fennel seeds in a large nonreactive bowl. Cover and refrigerate overnight.
Using slotted spoon, remove beef from marinade and pat dry.
Reserve marinade; discard herb bundle and orange peel.
Heat oil in large enamel-coated cast-iron Dutch oven over medium-high heat.
Add bacon and saute until golden, about 7 minutes.
Transfer bacon to large bowl. Pour off all but 3 tablespoons fat from pot.
Working in batches, add beef to Dutch oven and cook until brown on all sides, about 8 minutes per batch; transfer beef to bowl with bacon.
Add onions and garlic to Dutch oven and saute until tender, scraping up any browned bits from bottom, about 5 minutes.
Add beef and any accumulated juices from bowl, and reserved marinade; bring to boil. Reduce heat to medium-low. Cover partially and simmer until almost all liquid has evaporated, stirring occasionally, about 40 minutes.
Add remaining herb bundle, 1 tablespoon fennel seeds, and just enough water to cover beef; season with salt and pepper to taste.
Cover partially and bring to boil over medium-high heat; simmer over medium heat 1 hour. Add carrots and continue simmering until beef is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour longer; season with salt and pepper to taste. Stir and cook 5 minutes longer; remove herb bundle.
Transfer to bowls and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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