Ingredients
2 lb beef chuck
1 1/3 cup white wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp fresh ground pepper
1 bay leaf
2 cl garlic, peeled and crushe
1 tsp minced fresh thyme
2 narrow strips orange peel
2 cup dry red wine
2 tbsp minced parsley, for garnish
1 buttered noodles
1 for accompaniment
Directions
Trim meat of excess fat and cut into 2-inch cubes. In a large bowl,
whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay
leaf, garlic, thyme, and orange peel. Add meat, cover bowl with
plastic wrap, and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.
2. In a Dutch oven or large skillet with lid, heat remaining 2
tablespoons olive oil over moderately high heat. Brown meat well on
all sides. Add wine and reserved marinade. Bring to a simmer and
cook, uncovered, for 3 minutes. Reduce heat to maintain a bare
simmer. Cover and cook until meat is meltingly tender (about 3
hours). For best flavor, allow stew to cool to room temperature, then
refrigerate, covered, overnight. Reheat gently to serve. Ladle stew
into warm soup bowls, over buttered noodles, if desired, and garnish
each serving with parsley.
Preparation Time: the C
Servings: 6 servings
Provencal Beef Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Soup; Stew
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Food historians have traced the existence of recipes back into the distant past, certainly as far as the Egyptians, and maybe further still. Having said that, in the main part, these old cookbooks were just simple pictorial instructions for meal preparation.
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We hope you enjoy this Provencal Beef Stew recipe.
