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 Provençal Beef Stew


Click picture to enlarge
This dish is known in France as daube de boeuf à la Provençal after the earthenware pot it was originally cooked in.
This is a delicious rich fruity stew, and makes a perfect winter meal. 

KEY POINTS

 Preparation Time:  20 mins  Cooking Time:   5 - 7 Hours
 How Difficult  Easy  Freeze?   Yes
 Servings

4 portions

INGREDIENTS


 
WHAT SPECIAL KITCHEN EQUIPMENT?
Slow cooker but can also be cooked on the hob just as well.

Metric Imperial
30 ml olive oil 2 tbsp olive oil
55 g lean thick cut bacon, diced 2 oz lean thick cut bacon, diced
450 g stewing steak cut into 1½in pieces 1 lb stewing steak cut into 1½in pieces
1 medium onion, chopped 1 medium onion, chopped
1 carrot, sliced 1 carrot, sliced
1 ripe tomato, peeled, seeded and chopped 1 ripe tomato, peeled, seeded and chopped
15 ml tomato puree (paste) 1 tsp tomato puree (paste)
1 garlic clove, crushed 1 garlic clove, crushed
250 ml fruity red wine 8 fl oz fruity red wine
150 ml beef stock ¼ pint beef stock
1 bouquet garni 1 bouquet garni
grated zest and juice of ½ unwaxed orange grated zest and juice of ½ unwaxed orange
15 ml chopped fresh parsley 1 tbsp chopped fresh parsley
salt and ground black pepper salt and ground black pepper

Preparation Before Cooking

Trim the beef into 1½in pieces.
Thinly slice the onions. 
Crush the garlic.
Peel, de-seed and chop the tomato.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Heat one tablespoon of olive oil in a frying pan on high heat. Add the bacon pieces and cook over a medium heat for 4-5 minutes, stirring frequently until golden brown and the fat has rendered.

Transfer to  the cooking pot and switch the cooker on to high heat.

 
Add the beef to the pan in single layers, do not overcrowd the pan as this will encourage the meat to cook in its own juices and will not brown.  

  
Cook for 6-8 minutes until browned, turning all the time to give good colour all round.

 
Put the beef into the cooking pot and pour the wine and stock over the meat.  

 
Heat the remaining oil in the pan and add the onions, cook gently on a medium to low heat for 5 minutes.

Stir occasionally to ensure the onions don't stick to the pan and are cooked evenly.


 
Put in the carrots and cook for a further 5 minutes until softened.

 
Stir in the tomatoes, tomato purée and crushed garlic and bouquet garni, mix well and transfer to the cooking pot.

Cover the slow cooker with the lid and switch it to low heat.

  
Cook for 5 - 7 hours, or until the beef and vegetables are very tender.  

Uncover, skim of any residue fat, discard the bouquet garni and stir n the orange zest and juice, add the chopped parsley and serve.

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