PROVENçAL WHITE WINE BEEF DAUBE
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Provided by Julia Moskin
Categories soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl or sealable plastic bag, combine 2 tablespoons olive oil, the Cognac, the beef and a generous sprinkling of salt and pepper. Cover and set aside to marinate at room temperature for 2 hours.
- Place a rack in the center of the oven and heat to 325 degrees.
- In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons oil over medium-high heat until it shimmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches salt; stir well to coat and heat through. Reduce heat to low, cover, and sweat (cook without browning) for 8 to 10 minutes, until onions and garlic are softened.
- Add beef and its marinade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.
- Cover and bake in the center of the oven until meat is ultratender, 3 to 4 hours. There is no need to stir or baste, but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.
- When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any hardened fat from the top, and reheat before serving.
- Serve over hot pasta, garnished with parsley and orange zest, if desired.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 61 grams, SaturatedFat 6 grams, Sodium 1226 milligrams, Sugar 5 grams, TransFat 1 gram
BEEF DAUBE PROVENCAL
This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 651mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
DAUBE DE BOEUF (PROVENCAL BEEF STEW)
Chilly nights call for hearty stews, and this French-inspired classic made with rich red wine and bright orange zest will warm you right up.
Provided by Fanny Slater
Categories Stew
Time 12h40m
Number Of Ingredients 16
Steps:
- Prepare the marinade by whisking together the wine, 2 tablespoons of the oil, the ground cloves, and the orange zest. Pour the mixture into a large resealable bag, and add the bay leaf and the beef. Marinate the beef in the refrigerator for at least 6 hours, or preferably overnight.
- When you are ready to cook, preheat the oven to 300°F.
- Take the chill off the meat by allowing it to come to room temperature before you're ready to begin cooking, and then drain it in a colander with a bowl underneath to catch any marinade that drips off. Reserve the remaining marinade.
- Dry the beef using paper towels, and then season the meat with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a large heavy-bottomed oven-safe pot like a Dutch oven or cast iron pan placed over medium-high heat, add the remaining 2 tablespoons oil, and swirl to coat the pan. Working in batches so you don't steam the meat, sear the beef until it is dark golden brown on all sides. Using a slotted spoon, remove the beef pieces from the pan and set them aside on a plate.
- Lower the heat to medium. Add the onions, carrots, mushrooms, garlic, thyme, and remaining salt and 1/4 pepper. Saute until the onions have softened, about 3 minutes.
- Return the beef pieces and their juices to the pan, and then stir in the leftover marinade and tomatoes. Bring the mixture to a rolling boil, and cook for 3 more minutes.
- Cover the pot, place in the oven, and bake until the meat is fall-apart tender, about 6 hours. Just before serving, stir in the olives, and then season the sauce to taste with additional salt and pepper if necessary. Remove the bay leaf and any whole cloves.
- Garnish with the parsley, and orange zest to taste. Serve over mashed potatoes or another starch like egg noodles.
Nutrition Facts : ServingSize 1 small plateful, Calories 479 calories, Sugar 10.3 g, Sodium 745.6 mg, Fat 22.5 g, SaturatedFat 5.4 g, TransFat 0.5 g, Carbohydrate 18.1 g, Fiber 4.3 g, Protein 47.3 g, Cholesterol 125.4 mg
PROVENçAL BEEF STEW
Make and share this Provençal Beef Stew recipe from Food.com.
Provided by Brenda.
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
- Lightly coat beef with larger amount of flour mixture.
- Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
- Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
- Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
- Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
- Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
- Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
- Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
- Serve with parmesan cheese, if desired.
Nutrition Facts : Calories 585.2, Fat 32.9, SaturatedFat 12.5, Cholesterol 104.3, Sodium 1034.8, Carbohydrate 27.3, Fiber 3.2, Sugar 3.5, Protein 36.8
PROVENçAL BEEF STEW
A unique twist on classic stew, this dish features the flavors of herbs de Provence with potatoes, zucchini, squash and olives.
Provided by BIWFD
Categories Entrée
Time 2h15m
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef Chuck Shoulder Roast pieces with remaining flour mixture.
- Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
- Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbs de Provence and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
- Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with cheese, if desired. Recipe adapted from the Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition Facts : Calories 360
BEEF PROVENCALE
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
- Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
- Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
- To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.
BEEF STEW PROVENCAL
When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.
PROVINCIAL BEEF STEW
A hearty stew with plenty of vegetables and a subtle orange twist. Great on a cold winter day.
Provided by Thalie Klein
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h35m
Yield 6
Number Of Ingredients 16
Steps:
- Dredge meat lightly with flour. In a large skillet, heat half the oil over medium-high heat. Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to a large ovenproof casserole.
- Drain most of the oil from skillet. Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. Bring to boil, then pour over meat. Add orange juice, bay leaves, orange rind, and pepper. Cover casserole dish.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
- Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
- Stir in pasta, and bake for an additional 20 minutes. Remove casserole from the oven, and let stand for 5 minutes. Remove bay leaves and orange rinds. Serve.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 32.3 g, Cholesterol 107.4 mg, Fat 32.7 g, Fiber 4.7 g, Protein 32.5 g, SaturatedFat 11.8 g, Sodium 888.5 mg, Sugar 11.3 g
PROVENCAL BEEF STEW (IN CROCK POT)
This if from the WW site, and I've added a few ingredients, which don't change the point value, which is 4 per serving. If you aren't on a diet, this is still really good. The pureed beans make the stew very hearty.
Provided by A la Carte
Categories Stew
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place the beef in your crock pot, on high heat.
- Add onion, mushrooms and garlic to a 12" non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
- Add carrots.
- Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
- Add all remaining ingredients.
- Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
- I served this over spinach, but it would be nice in a big bowl with some lovely French bread!
Nutrition Facts : Calories 291.8, Fat 9.4, SaturatedFat 3.5, Cholesterol 44, Sodium 550, Carbohydrate 28.1, Fiber 6.9, Sugar 5.6, Protein 24.9
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