↞ recipe box start page
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
Ingredients:
Bouquet Garni2 large green leek leaves, (about 6 inches long)
1 bay leaf
1 stalk celery
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
1 2-inch-long strip tangerine or orange peel
Stew3 tablespoons extra-virgin olive oil, divided
2 ounces pancetta, or bacon, cut into 1/2-inch pieces
3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 cloves garlic, chopped
1 1/2 pounds carrots, sliced into 1-inch rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
1/2 cup chopped fresh parsley
Freshly grated zest of 1 tangerine, or orange
Preparation:
Preheat oven to 250 degrees F.
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.
Serves 10.
view more member recipes
Slow-Cooked Provencal Beef Stew
view my recipes
print
save
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
Ingredients:
Bouquet Garni2 large green leek leaves, (about 6 inches long)
1 bay leaf
1 stalk celery
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
1 2-inch-long strip tangerine or orange peel
Stew3 tablespoons extra-virgin olive oil, divided
2 ounces pancetta, or bacon, cut into 1/2-inch pieces
3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 cloves garlic, chopped
1 1/2 pounds carrots, sliced into 1-inch rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
1/2 cup chopped fresh parsley
Freshly grated zest of 1 tangerine, or orange
Preparation:
Preheat oven to 250 degrees F.
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.
Serves 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef Stew - Provencal
by KitchenMagician
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
by KitchenMagician
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
Slow-cooked Beef And Vegetables For Two
by ICOOK2
Ingredients 8 ounces boneless beef chuck pot roast 1/4 teaspoon dried oregano, crushed 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 1/8 teaspoo
by ICOOK2
Ingredients 8 ounces boneless beef chuck pot roast 1/4 teaspoon dried oregano, crushed 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 1/8 teaspoo
Slow Cooked Barbecue Beef
by sgre52160
1 1/2 cup tomato ketchup 1/4 cup firmly packed brown sugar and red wine vinegar 2 tbsp Dijon-style mustard and Worcestershire sauce 1 tsp liquid smoke flavoring 1/2 tsp salt 1/4 ts
by sgre52160
1 1/2 cup tomato ketchup 1/4 cup firmly packed brown sugar and red wine vinegar 2 tbsp Dijon-style mustard and Worcestershire sauce 1 tsp liquid smoke flavoring 1/2 tsp salt 1/4 ts
Slow Cooked Shredded Beef Tacos
by charlene8819
Complete in 6 hours Makes 6-8 servings 1 1/2 lbs. beef chuck roast 1 medium onion, sliced 1 cup water 8 hard taco shells 8 soft flour tortillas 1 packet (1.25 oz.) taco seasoning mix 1 packe
by charlene8819
Complete in 6 hours Makes 6-8 servings 1 1/2 lbs. beef chuck roast 1 medium onion, sliced 1 cup water 8 hard taco shells 8 soft flour tortillas 1 packet (1.25 oz.) taco seasoning mix 1 packe
Slow Cooked Beef Cubes And Gravy
by buckyt
1.4 lb. stew meat cut into 1 inch cubes 2 onions, cut into wedges 8 oz. crimini mushrooms, sliced 1 envelope beefy onion soup mix 3 T. cornstarch salt and pepper 1.5 c. dry red wine Mix all i
by buckyt
1.4 lb. stew meat cut into 1 inch cubes 2 onions, cut into wedges 8 oz. crimini mushrooms, sliced 1 envelope beefy onion soup mix 3 T. cornstarch salt and pepper 1.5 c. dry red wine Mix all i
view more member recipes
related CDKitchen recipes
Beef Stew With Mushrooms
Spicy Beef Curry Stew
All Day Beef Stew
Meat-And-Potato Lovers' Simple Beef Stew
Beef Stroganoff With Cream Cheese
Butter Beef
Eisenhower's Beef Stew
English Beef Stew with Suet Dumplings
4-Hour Beef Stew
Beef & Beer Stew