Beef Provencal

Here’s another idea for using Herbes de Provence, this time with beef. A filling and nourishing tasty stew ideal for these wet and windy nights. It’s pretty cold right now in New Hampshire and we are officially in soup and stew season. We had 3 inches of rain yesterday, and today it’s going down to below freezing. Stew for us!

Recipe from Beef It’s What’s for Dinner.

Ingredients:

  • 1 beef Chuck Shoulder Roast Boneless, cut into 1-inch pieces (about 2 pounds)
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes with garlic, undrained
  • 1 tablespoon herbs de Provence
  • 1 pound new potatoes, cut into quarters
  • 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices
  • 2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices
  • 1/2 cup niçoise olives, pitted and halved
  • 1/4 cup chopped fresh basil leaves
  • Grated Parmesan cheese (optional)

Cooking:

  1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef Chuck Shoulder Roast pieces with remaining flour mixture.
  2. Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
  3. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbs de Provence and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
  4. Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with cheese, if desired.

    Recipe adapted from the Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Hope you enjoy this one, and if you do try it, why not drop a note below to let me know what you think. Again, I’m a herbal enthusiast, not a cook, so it’s all just winging it when it comes to recipes.

Thanks for reading. Cheers!

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