Braised Beef Provençal
Simmering steaks are a great start to making comforting stews, since the cutting into meat into cubes is already half-done for you! Cutting onion lengthwise for braised dishes like this one helps the onion keep its shape and texture even with a lengthy cook-time. If you don’t have herbes de Provence, make your own blend with an equal mix of dried thyme, oregano, marjoram, savoury and/or rosemary leaves – crush the herbs in your hand to help release their flavours. You can add a touch of lavender too if you have it on hand and don’t worry if you don’t have each and every herb in the mix.
1. Heat 1 tbsp (15 mL) oil over medium-high heat in Dutch oven or enamelled cast-iron roaster until sizzling hot. Brown beef, in 4 batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. Transfer beef to a bowl; sprinkle with flour. Set aside.
2. Add mushrooms, garlic and onion; cook, stirring, for 3 to 4 minutes or until just softened, adding more oil if necessary. Stir in wine, and bring to a boil, scraping up browned bits from bottom of pan. Stir in beef and accumulated juices, tomatoes, Worcestershire, vinegar, herbes de Provence, salt, pepper and bay leaf. Bring to simmer.
3. Simmer, covered, on stovetop or in preheated 325°F oven for 1 hour. Stir in green beans and olives; cook, covered, for 30 minutes or until beef and vegetables are fork-tender. Serve garnished with parsley.
A tight-fitting lid and a heavy pot are essential for best braising.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Pantothenate, Selenium
Good Source of: Thiamine, Vitamin B6, Choline, Phosphorus, Zinc
Source of: Potassium, Calcium, Vitamin C, Folate, Magnesium
Contains: Fibre
2g Saturated Fat, 0.1g Trans Fat, 1g Polyunsaturated Fat, 5g Monounsaturated Fat
8 oz (250 g) button mushrooms
Garlic
1 large onion
Fresh parsley
Green beans
2 lb (1 kg) Beef Shoulder Cross Rib Simmering Steaks, cut in 1-inch (2.5 cm) cubes
Olive or vegetable oil
All-purpose flour
1 can (28 oz/796 mL) diced plum tomatoes
Worcestershire sauce
Balsamic vinegar
Herbes de Provence
Bay leaf
Salt
Pepper
Kalamata olives
Dry red wine
Ingredients
Directions
1. Heat 1 tbsp (15 mL) oil over medium-high heat in Dutch oven or enamelled cast-iron roaster until sizzling hot. Brown beef, in 4 batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. Transfer beef to a bowl; sprinkle with flour. Set aside.
2. Add mushrooms, garlic and onion; cook, stirring, for 3 to 4 minutes or until just softened, adding more oil if necessary. Stir in wine, and bring to a boil, scraping up browned bits from bottom of pan. Stir in beef and accumulated juices, tomatoes, Worcestershire, vinegar, herbes de Provence, salt, pepper and bay leaf. Bring to simmer.
3. Simmer, covered, on stovetop or in preheated 325°F oven for 1 hour. Stir in green beans and olives; cook, covered, for 30 minutes or until beef and vegetables are fork-tender. Serve garnished with parsley.
A tight-fitting lid and a heavy pot are essential for best braising.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Pantothenate, Selenium
Good Source of: Thiamine, Vitamin B6, Choline, Phosphorus, Zinc
Source of: Potassium, Calcium, Vitamin C, Folate, Magnesium
Contains: Fibre
2g Saturated Fat, 0.1g Trans Fat, 1g Polyunsaturated Fat, 5g Monounsaturated Fat
8 oz (250 g) button mushrooms
Garlic
1 large onion
Fresh parsley
Green beans
2 lb (1 kg) Beef Shoulder Cross Rib Simmering Steaks, cut in 1-inch (2.5 cm) cubes
Olive or vegetable oil
All-purpose flour
1 can (28 oz/796 mL) diced plum tomatoes
Worcestershire sauce
Balsamic vinegar
Herbes de Provence
Bay leaf
Salt
Pepper
Kalamata olives
Dry red wine
