Quick Beef Provencal Recipes

PROVINCIAL BEEF STEW

Provincial Beef Stew image

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

Ingredients

2 pounds blade roast, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
2 (14.5 ounce) cans stewed tomatoes
1 ½ cups beef broth
3 tablespoons red wine vinegar
½ cup orange juice
2 bay leaves
1 orange peel, cut into strips
¼ teaspoon ground black pepper
4 large carrots, sliced diagonally
2 cups fresh mushrooms
2 cups pickled pearl onions, drained
1 ½ cups rotini pasta

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

BEEF DAUBE PROVENCAL

Beef Daube Provencal image

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

Ingredients

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

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

BEEF SOUP PROVENCAL

Beef Soup Provencal image

I clipped this from the Star-Telegram several years ago. I always love making this in the fall/winter for a weekday dinner and use the leftovers for lunch. Serve with salad and crackers or nice bread. The smell of the herbs is awesome!! Note: You can buy Herbes de Provence in the spice section, but you may also use 1/4 teaspoon dried thyme leaves and 1/4 teaspoon dried rosemary leaves, crushed, to substitute.

Provided by Loriell

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb lean ground beef
15 ounces can white beans, rinsed and drained
14 ounces ready-to-serve vegetable broth
14 ounces can diced tomatoes with garlic, basil and oregano, undrained
1/2 teaspoon dried herbes de provence
4 cups coarsely chopped fresh spinach (I even use a small box of frozen spinach that has been thawed and squeezed dry) or 4 cups escarole (I even use a small box of frozen spinach that has been thawed and squeezed dry)
1/2 cup shredded parmesan cheese (or to taste)

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.

Nutrition Facts : Calories 384.8, Fat 15.3, SaturatedFat 6.9, Cholesterol 84.7, Sodium 295, Carbohydrate 24.9, Fiber 5.8, Sugar 0.2, Protein 36.1

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