Meats Recipes -   Provencal Beef Stew Recipe

  
 

Meats Recipes -  Provencal Beef Stew Recipe

Ingredients

Serve 6

  • 1 kg/2 lb lean chuck or stewing steak, cut into cubes

  • 2 large onions, sliced

  • 3 carrots, sliced

  • 1 strip orange rind, without pith

  • 1 bay leaf

  • 4-5 peppercorns

  • 300 m/1/2 pint red wine

  • 50 g/2 oz dripping or lard

  • 3 garlic cloves, crushed

  • 300 ml/1/2 pint Beef Stock

  • salt and pepper

  • 2 tablespoons finely chopped parsley, to garnish

Method:

  1. Put the cubes of beef in a deep bowl with 1 sliced onion, the carrots, orange rind, bay leaf and peppercorns. Pour the red wine over the top, cover the bowl and leave to marinate in the refrigerator overnight.

  2. The following day, remove the meat and vegetables and drain well. Reserve the marinade and vegetables.

  3. Heat the dripping or lard in a flameproof casserole. Add the meat and brown on all sides, stirring occasionally.

  4. Remove from the pan with a slotted spoon and keep warm. Add the remaining onion and the garlic to the casserole, and cook over a low heat until light golden brown.

  5. Return the meat to the pan, together with the wine marinade, including the marinated vegetables, orange peel and bay leaf. Discard the peppercorns. Add the stock, season to taste with salt and pepper and bring to the boil.

  6. Cover the casserole and cook in a preheated oven, 160°C (325°F), Gas Mark 3, for 2-2 1/2 hours until tender. Discard the bay leaf, and remove the meat from the casserole and keep warm.

  7. Boil the sauce until reduced by half. Return the meat to the casserole or place in another dish and pour the sauce over the top. Sprinkle with parsley and serve.