Provencal Beef Stew
Description
This Provencal style beef stew is made with red wine, vegetables, mushrooms, rosemary, thyme and bay leaves. It's slow cooked until all the flavors meld together, which makes it fabulously delicious and so tender it seems to melt in your mouth.
Ingredients
¼ c. all-purpose flour
2 t. salt
½ t. freshly ground black pepper
2-2 ½ lb. sirloin tip roast, trimmed and cut into 1½ - 2 inch cubes
2 T. sunflower oil or a neutral flavored oil
12 medium garlic cloves, peeled and crushed slightly (this is not too many cloves)
2 c. dry red wine
2 c. low-sodium beef stock/broth
1 lb. baby carrots
1 medium onion, halved and sliced in thin wedges
2 T. tomato paste
2 t. anchovy paste (Don't skip, they add fabulous flavor.)
1 T. finely chopped fresh rosemary, plus more for garnish
1 T. fresh thyme leaves, plus more for garnish
2 medium bay leaves
1 T. butter
1 lb. mushrooms, any kind
Directions
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Preheat oven to 250 degrees.
Combine flour, salt and pepper in a medium size bowl; add beef; toss until beef is coated.
Heat oil in a large Dutch oven over medium low heat; add garlic; sauté until soft and pale golden; remove to a large plate or bowl. Increase heat to medium.
Add half of the beef; distribute beef in a single layer; cook for several minutes without stirring, until beef is brown on the underside; flip and brown on the other side. Remove beef with a slotted spoon to the plate with the garlic; repeat with remaining half. When beef is browned, remove to the plate.
Add the wine; bring to a boil; reduce to a simmer. Scrape sides and bottom of the pan with a spoon or spatula to loosen the brown bits. Simmer 10-15 minutes or until wine mixture is reduced to about ½ cup.
Add the stock/broth, beef, garlic and any remaining flour left in the bowl; stir to combine; add carrots, onion, tomato paste, anchovy paste, fresh herbs and bay leaves. Bring to a boil; cover; place in the oven. Bake 3½ - 4 hours or until beef is very tender. Remove bay leaves; set aside to cool. Refrigerate overnight or for as long as 2-3 days.
To warm before serving, preheat oven to 250 degrees; heat in oven, covered, for 1 hour or until thoroughly heated through.
While warming, melt butter in a medium size pan; add mushrooms, ½ t. kosher salt and a generous grind of black pepper; sauté until golden brown. After several minutes of cooking, mushrooms will look watery, just continue to cook until all liquid is evaporated and mushrooms turn golden. Add mushrooms, just before serving.
Serve in shallow bowls on it's own or over mashed potatoes or polenta. Garnish with fresh herbs.
6-8 servings.