Slow-Cooked Provençal Beef Stew
From EatingWell: November/December 2007
The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat, such as chuck, for this recipe.
- 2 large green leek leaves, (about 6 inches long)
- 1 bay leaf
- 1 stalk celery
- 2 sprigs fresh parsley, with stems
- 3 sprigs fresh thyme
- 1 2-inch-long strip tangerine or orange peel
- 3 tablespoons extra-virgin olive oil, divided
- 2 ounces pancetta, or bacon, cut into 1/2-inch pieces
- 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 medium yellow or red onions, chopped
- 3 cloves garlic, chopped
- 1 1/2 pounds carrots, sliced into 1-inch rounds
- 2 tablespoons tomato paste
- 1 pound button mushrooms, halved if small, quartered if large
- 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
- 1/2 cup chopped fresh parsley
- Freshly grated zest of 1 tangerine, or orange
- Preheat oven to 250°F.
- To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
- To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
- Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
- Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
- Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
- Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
- Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.
Tips & Notes
- Make Ahead Tip: Prepare through Step 8, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stovetop for about 30 minutes or in a 350°F oven for 1 1/4 hours before serving. | Equipment: Kitchen string, parchment paper
Per serving: 351 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 14 g carbohydrates; 26 g protein; 3 g fiber; 419 mg sodium; 637 mg potassium.
Nutrition Bonus: Vitamin A (210% daily value), Zinc (53% dv), Iron & Vitamin C (20% dv), Potassium (18% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3 lean meat, 1 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- New Year's Eve
- November/December 2007