Beefprovencalcasserole Recipes

BEEF STEW PROVENCAL

Beef Stew Provencal image

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

Ingredients

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

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.

BEEF PROVENCAL CASSEROLE

Beef Provencal Casserole image

Make and share this Beef Provencal Casserole recipe from Food.com.

Provided by Chelsea_

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 onions, finely chopped
200 g field mushrooms, sliced
2 garlic cloves, crushed
800 g lean beef, diced
2 tablespoons plain flour
400 g diced tomatoes
1 cup red wine
1 cup beef stock
1/2 red capsicum, seeded and sliced

Steps:

Preheat oven to 170C (340F).
Heat 2 teaspoons of the oil in a large, heavy-based frying pan over high heat.
Add onion, mushrooms and garlic and saute for 5 minutes, or until soft.
Transfer to a large, ovenproof dish.
Toss meat in flour.
Heat remaining oil in frying pan and cook beef, in 2 batches, until well-browned. (Don't worry, the beef will catch on the bottom, just add a bit more oil. It will all come off when the stock and wine is added).
Transfer to onion and mushroom mixture.
Add tomato, wine, stock and capsicum to frying pan and bring to a gentle boil, scraping up any bits of beef stuck to the bottom of the pan.
Add to casserole dish.
Cover and transfer to oven to 1 1/2-3 hours. Remove lid and cook for a further 30 minutes, or until meat is tender.
Serve by itself or with mash potatoes.

Nutrition Facts : Calories 481.8, Fat 19.7, SaturatedFat 5.7, Cholesterol 118, Sodium 545.9, Carbohydrate 19.3, Fiber 3.1, Sugar 7.9, Protein 45.8

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