Provencal Style Beef Stew
Its cold and rainy here in Charlotte today. Alabama is playing in the SEC Championship and all I want is comfort food! This recipe surely does the trick! I hope you enjoy!
Provençale Style Beef Stew
Serves: 4
Ingredients
3 lb stew beef, cut into 1 inch cubes
1 (750-ml) bottle Cote du Rhone
Salt, to taste
Ground Pepper, to taste
3 sprigs fresh thyme
3 sprigs of rosemary
2 bay leaves
3 carrots, peeled and cut into 1/2 inch slices
3 celery stalks, cut into ½ inch slices
10 oz cremini mushrooms, halved (add these 1 hour before serving)
1 orange, washed well and cut into 8 wedges
1 large onion, peeled and cut into 8 wedges
3 cloves garlic, peeled and sliced
olive oil
1 6-oz can tomato paste
Season meat with salt and pepper on all sides.
Place the meat into a gallon ziplock bag (can use bowl) with wine, thyme, rosemary, bay leaves, carrots, orange, onion, and garlic. Make sure all ingredients are well mixed and the wine is covering everything. ** I mix all ingredients in a bowl first and then place in ziplock bag. **
Marinate in the fridge for at least 12 hours (preferably 24 hours).
When ready to start cooking, heat 1 tablespoon of olive oil over medium heat in a large stockpot. I recommend using a dutch oven.
Remove the meat from the marinade and brown the pieces in the oil on all sides. Once meat is properly browned pour the marinade and all its components over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer and stir in the tomato paste, 4 1/2 c. water, and your diced celery. Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
After 2 hours of simmering add your mushrooms and stir. I add these late to ensure the mushroom maintain density. Continue to cook for 1 hour and serve.
* Serve over mashed potatoes