Beef Provencale Recipes

BEEF DAUBE PROVENCAL

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.

BEEF STEW PROVENCAL

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.

PROVENCALE DAUBE OF BEEF

Steps:

• Preheat oven to 350 degrees F.
• Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
• Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
• Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.

BEEF STEAK PROVENCALE

Steps:

• Mix flour, salt, and pepper.
• Pound into the steak on both sides.
• Cut steak in 6 pieces.
• Heat oil in 10 inch skillet.
• Cook and brown beef for about 10 minutes.
• Add wine, garlic, and water.
• Heat to boiling.
• Reduce heat, cover and simmer 1 hour.
• Add olives, carrots, and onions.
• Cover and simmer until beef and carrots are tender, about 30 minutes.
• Serve with buttered noodles.

BEEF DAUBE PROVENçAL

Steps:

• Preheat oven to 300°.
• Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
• Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
• Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

BEEF SOUP PROVENCAL

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.