Boeuf Provencal
From notyourmomma 15 years ago
- 480 minutes to make
- Serves 4
A make ahead dish only because the meat needs to marinate overnight. I've cooked it in the slow cooker with no ill effect. Also works as a slow roast in a dutch oven.
Ingredients
- 3 lbs. of stew beef. (I buy a large top round and cut my own) shopping list
- Every time a butcher cuts or trims the meat the price per lb. goes up. shopping list
- It is easier and cheaper to cut up your own beef cubes instead of getting the "packaged trimmings" they call stew beef. shopping list
- 1 tsp of salt shopping list
- 1/2 tsp of fresh ground black pepper shopping list
- 4 whole allspice shopping list
- 1/3 cup of wine vinegar shopping list
- 2 cloves of garlic chopped shopping list
- 4 cups of dry red wine, (something you would drink) shopping list
- 1 box of pearl onions (cippolini are great) peeled (ARGHH) shopping list
- 1/2 lb. of diced salt pork - bacon can be subbed here shopping list
- 2 carrots shopping list
- 2 stalks of celery diced shopping list
- 1 bay leaf shopping list
- 8 sprigs of thyme leaves fresh or 1/4 tsp of dried. shopping list
How to make it
- Combine beef, salt, pepper,allspice, vinegar, garlic and two cups of wine. Let stand covered overnight in the refrigerator.
- Remove meat; pat dry, strain marinade and reserve the liquid.
- In a dutch oven, brown the salt pork; add carrots (cut lengthwise in 3/4 inch strips, celery and onions.
- Cook until vegetable are just beginning to carmelize. Remove.
- Brown meat in drippings on all sides, do not crowd pan.
- You want it to brown, not steam.
- Add bay leaf, thyme, reserved marinade, remaining wine and the veggies.
- Bring to a boil. Cuf off heat.
- Cover tightly and put in the oven to bake at 375 degrees for 2 hours.
- Alternately proceed as above and dump in crock pot and let it cook on low for 6-8 hours.
People Who Like This Dish 5
- fishtrippin Estelline, SD
- sparow64 Sweetwater, TN
- lacrenshaw Horsham, PA
- crazeecndn Edmonton, CA
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 2 people-
Another keeper! Love this one.
sparow64
in Sweetwater loved it
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Those cippolini ARE terrorists in their own right when it comes to peeling! There is simply no easy way to tackle the job, nym. This dish sounds as though it may DESERVE the trouble taken to peel the onions, though. Mouthwatering to the max! My f...more
lacrenshaw
in Horsham loved it
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