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Beef stew provençale
Beef stew provençale

Beef stew provençale

Preparation 30 minutes
Cooking time 4 to 5 hours
Servings 6 to 8

Ingredients

  • 1.5 kg (3 lb) beef blade roast
  • 200 g (7 oz) smoked bacon, diced
  • 250 ml (1 cup) all-purpose flour
  • 2 tomatoes, peeled and seeded, diced  
  • 3 garlic cloves, minced
  • 1 large bay leaf
  • 4 cloves
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) demi-glace
  • 100 g (3 1/2 oz) pitted black olives
  • 250 g (8 oz) carrots, cut in 2 cm (3/4 in.) thick slices

Marinade:

  • 750 ml (3 cups) red wine
  • 150 g (5 oz) carrots, diced
  • 3 medium onions, diced
  • 4 garlic cloves, peeled and halved
  • 1 dried orange peel
  • 30 ml (2 tbsp) olive oil
  • 30 ml (2 tbsp) red wine vinegar
  • 15 ml (1 tbsp) herbes de Provence
  • 2 bay leaves
  • 10 ml (2 tsp) black peppercorns

Preparation

  1. Cut the beef into 5 cm (2 in.) thick cubes and marinate in a large dish.
  2. Add the wine and the rest of the marinade ingredients. Stir.
  3. Refrigerate for 24 hours.
  4. Stir 3 or 4 times during the marinating period.
  5. Remove the beef cubes, making sure no residue from the marinade remains on the meat. Drain. Set aside.
  6. Pour the marinade through a strainer.
  7. Reserve the liquid that will be used as the cooking juice and eventually as the sauce.
  8. Discard the rest of the marinade ingredients.
  9. In a casserole, brown the bacon over medium heat. Pat dry.
  10. Keep the bacon fat.
  11. Flour the meat cubes and gently brown a small quantity at a time in the bacon fat (add a bit of oil if needed).
  12. Once finished, wash the casserole.
  13. Place the browned meat cubes and diced bacon back into the casserole and add the strained marinade.
  14. Cover and start cooking over low heat (the key to the recipe is in the slow cooking - the stew should simmer very lightly during the whole cooking time).
  15. Add the rest of the ingredients (except for the demi-glace, olives and carrots). 
  16. After 2 hours of cooking, remove the fat with a ladle.
  17. Add the demi-glace and olives.
  18. Periodically check the tenderness of the meat, and plan 30 to 45 minutes for the carrots to cook.
  19. When you think it's almost ready, add the carrots and finish cooking.
  20. Serve with buttered noodles.
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