Beef stew proven al recipe
Beef Stew Proven al recipe
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Recipe intro
Beef stew proven al recipe is a hearty and flavorful dish that is perfect for those cold winter nights. This recipe combines tender chunks of beef with an array of vegetables, herbs, and spices, simmered in a rich and savory broth. The result is a comforting and satisfying meal that will warm you from the inside out. With its roots in the Proven�al region of France, this recipe captures the essence of traditional French cooking.Keywords: beef stew, Proven�al, recipe, hearty, flavorful.
Beef stew proven al recipe details
Ingredients
1 kg | stew beef (brisket or flank) |
1 | bulb of garlic |
5 | shallot(s) |
50 g | ceps, dried |
5 | peppercorn(s) |
2 tbsp | thyme leaves, fresh |
1 tbsp | rosemary, fresh |
1 | carrot |
3 tbsp | olive oil |
2 | bay leave(s) |
125 ml | schnapps (Marc de Provence) |
2 l | wine, red, dry (Côtes de Provence) |
125 ml | water |
½ | orange(s), untreated |
sea salt | |
pepper, black, ground | |
clarified butter |
Instructions
First make a seasoning broth: Finely chop garlic, carrots, shallots and braise lightly in 1 tbsp olive oil, grind peppercorns finely in a mortar, add ground pepper, ceps and herbs (put 1/2 tbsp of herbs aside) and deglaze with the schnapps and water. Peel off zests of 1/2 orange and add to liquid. Boil down for about half an hour, then pass broth through a sieve. Put the broth aside.Cut meat into large pieces and fry in 2 tbsp of olive oil from all sides (if you want add 1 tsp ghee to the olive oil), add salt and freshly ground pepper, add bay leaves and about 1 glass of the wine. Braise the meat softly until all liquid is boiled away, then add the next glass to deglaze the pan, removing brown bits by stirring with a wooden spoon. Repeat until 1.5 l of the wine are consumed. This takes about 2 hours. In the 3rd hour add alternately wine and broth.
Add remaining herbs before serving.
Serve with homemade pasta.
Preparation time:
ca. 45 min
Grade of difficulty:
tricky
Calories per portion:
n/a
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