A Provençal Winter Stew Recipes

A PROVENçAL WINTER STEW

Steps:

• In a small flameproof casserole heat 1 teaspoon of the oil over direct heat until smoking hot, then brown the pieces of beef on all sides, not more than five pieces at a time. As they brown remove them to a plate. When they are all done add the other teaspoon of oil to the pan and when that's hot add the shallots to brown as well, adding the garlic after two or three minutes. When the shallots have browned, return the meat (and any escaped juices) to the pan, then add the chopped thyme, bay leaf, orange zest and some salt and freshly milled pepper. Next stir in the flour to soak up the juices, and follow that with the wine, a little at a time, stirring well as it goes in. Then add the the contents of the tin of tomatoes plus the chopped mushrooms, stir again and as soon as it comes up to simmering point, put a lid on and place the casserole in the oven for 1½ hours. After that add the pepper and olives and (still with the lid on) let it carry on cooking for a further 30-40 minutes until the pepper is tender. Serve with mashed potato and some very green and squeaky new season's spring greens.

PORK STEW PROVENCAL

Steps:

• Place pork, potatoes, green beans, onion, garlic, thyme & pepper in a 4-qt slow cooker.
• Dissolved beef bouillon cubes or base in 3 cups warm water. Pour over ingredients already in cooker.
• Cook on low 8-10 hours or high 4-5 hours.
• Mix 1/2 cup water & 1/4 cup cornstarch & add to slow cooker; stir to mix.
• Recover slow cooker. If cooking on low, switch to high. Cook for an additional 30 minutes to thicken.
• **Check the beef broth/bouillon for potential gluten-containing ingredients. If the product is made in the U.S. or Canada, the source of things like maltodrextrin will tell if it comes from wheat. If the source is outside the U.S. or Canada, assume the product contains wheat. Two cans of beef broth can be substituted for the water + beef bouillon/base. Add 1/2-1 tsp salt. Use 1/2 cup broth + 1/4 cup cornstarch to thicken.

PROVENCAL PORK STEW WITH FENNEL AND OLIVES

Steps:

• Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
• Spoon the fennel mixture into a bowl and put aside for now.
• Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
• Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
• Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
• Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
• Sprinkle with parsley and serve.