Beef Provencal

    16 hours 20 min

    For this delicious French beef stew the beef is first marinated overnight and then slowly cooked in the oven until it is so tender that it can be cut with a spoon.

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    Serves: 6 

    • Fro the marinade
    • 2 shallots, chopped
    • 250g carrots, sliced
    • 1L dry red wine
    • 240ml red wine vinegar
    • 1 bouquet garni (parsley, thyme and bay leaf)
    • cloves
    • juniper berries, crushed
    • For the beef
    • 1.5kg beef from the shoulder or hip, cubed
    • 180g marbled bacon, diced
    • 3 shallots, minced
    • 2 garlic cloves, crushed
    • 1 teaspoon finely grated orange zest
    • salt and pepper to taste
    • 1 pinch ground nutmeg
    • 250ml beef or vegetable stock
    • 1 teaspoon crushed black peppercorns
    • oil for frying

    Prep:20min  ›  Cook:4hr  ›  Extra time:12hr marinating  ›  Ready in:16hr20min 

      For the marinade:

    1. Combine shallots, carrots, wine, vinegar, bouquet garni, cloves, and juniper berries in a bowl. Add beef to the marinade. Stir to coat, cover and refrigerate overnight.
    2. Preheat oven to 150 C / Gas 2.
    3. For the beef:

    4. In an ovenproof stew pot fry bacon, add shallots and fry until translucent. Remove from the pot and set to one side. Pour off some of the bacon fat and add oil to the pan. Take beef out of the marinade and pat dry with kitchen towels. Brown over high heat from all sides. Put shallots and bacon back into the pot, pour in marinade with vegetables and spices.
    5. Add garlic and orange zest. The meat should be generously covered with liquid. If not, add more stock. Bring to the boil, then place into the preheated oven. Slowly cook the meat until fork tender, about 4 hours.

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