Slow Simmer Beef Provencal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROVENçAL BEEF SLOW COOKER STEW



Provençal beef slow cooker stew image

We added puréed beans to this dish. The result? A robust, hearty stew with a rich, thick texture.

Categories     Dinner

Time 6h40m

Yield 6 servings

Number Of Ingredients 14

5 spray(s) Calorie controlled cooking spray
450 g Beef stewing steak, lean, raw cut into cubes
1 small Onion(s) chopped
300 g Mushrooms sliced
2 clove(s) Garlic crushed
2 medium Carrots, raw sliced
400 g Pinto Beans, cooked can, drained and rinsed
1 cube(s) Vegetable stock cube(s) 350ml stock
1 can(s), large Tinned Tomatoes
0.5 teaspoons Salt
0.5 teaspoons, level Oregano, Dried
0.25 teaspoons, level Thyme, Dried dried
0.25 teaspoons Black pepper
6 sprig(s) Thyme, Fresh to garnish

Steps:

  • Place the beef in a slow cooker. Mist a nonstick frying pan with cooking spray. Add the onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to the slow cooker with the carrots.
  • Place half of the beans in the slow cooker. Put the remaining beans in a blender. Add ⅓ of stock to blender and purée. Add mixture to slow cooker. Add the remaining stock, tomatoes, oregano, dried thyme, salt and pepper.
  • Cover and cook on the High setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme.

Nutrition Facts : Calories 74 kcal

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SLOW SIMMER BEEF STEW



Slow Simmer Beef Stew image

This is the best beef stew I've ever tasted. My husband ate 4 bowls the first time I made it and my 9-month-old ate two bowls mashed up! I like to brown my beef for stew, and I hate to dirty both a pot and the slow cooker, so I prefer to cook the stew exclusively on the stove.

Provided by KESSIANNE

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h50m

Yield 8

Number Of Ingredients 16

2 pounds beef stew meat, cut into cubes
½ cup all-purpose flour, or more as needed
¼ cup butter
¼ cup olive oil
1 teaspoon seasoned salt
1 onion, chopped
8 cups beef broth, divided
6 cups sliced carrots
6 cups diced potatoes
3 cups chopped celery
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon garlic powder

Steps:

  • Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
  • Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
  • Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
  • Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 40.6 g, Cholesterol 75.1 mg, Fat 20.1 g, Fiber 6.6 g, Protein 28.4 g, SaturatedFat 7.4 g, Sodium 1120.2 mg, Sugar 8 g

BEEF STEW PROVENCAL



Beef Stew Provencal image

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 18

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

Steps:

  • In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.

BEEF PROVENCALE



Beef Provencale image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 17

1 (3-pound) beef chuck roast
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 cups chicken broth
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1/4 cup cognac or brandy
1 tablespoon herbes de Provence
5 garlic cloves, peeled and smashed
4 medium carrots, peeled and cut into 2-inch pieces
1 fennel bulb, trimmed and thinly sliced
1 onion, halved and thinly sliced
1/3 cup prepared sun-dried tomato tapenade
1/3 cup coarsely chopped fresh flat-leaf parsley
1 packed teaspoon finely grated orange zest
Hot buttered egg noodles, for serving

Steps:

  • Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
  • Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
  • Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
  • To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

SLOW-SIMMERED BURGUNDY BEEF STEW



Slow-Simmered Burgundy Beef Stew image

My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds beef stew meat (1-1/4-inch pieces)
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 to 4 teaspoons canola oil, divided
2 teaspoons beef bouillon granules
2 teaspoons dried parsley flakes
1-1/2 teaspoons Italian seasoning
2 cups water
1 cup Burgundy wine or beef stock
3 medium potatoes (about 1-1/3 pounds), peeled and quartered
1 cup fresh mushrooms, halved
1 medium onion, cut into 8 wedges
2 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
Additional water, optional

Steps:

  • Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.

DAUBE DE BOEUF (PROVENCAL BEEF STEW)



Daube de Boeuf (Provencal Beef Stew) image

Chilly nights call for hearty stews, and this French-inspired classic made with rich red wine and bright orange zest will warm you right up.

Provided by Fanny Slater

Categories     Stew

Time 12h40m

Number Of Ingredients 16

1 750-milliliter bottle dry red wine
4 tablespoons neutral oil (such as vegetable or grapeseed), divided
1/8 teaspoon ground cloves (or 4 whole cloves)
1 teaspoon grated orange zest, plus more for garnish
1 dried bay leaf
2 pounds beef shoulder or chuck roast, cut into 2-inch cubes
1 1/2 teaspoons coarse salt, divided, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more to taste
1 large sweet onion, rough chopped (about 3 cups)
2 carrots, rough chopped
8 ounces white button or cremini mushrooms, stems on, rough chopped
4 large cloves garlic, minced
1 tablespoon chopped fresh thyme
1 28-ounce can whole peeled tomatoes
2 tablespoons pitted and chopped Nicoise olives
2 tablespoons chopped fresh parsley

Steps:

  • Prepare the marinade by whisking together the wine, 2 tablespoons of the oil, the ground cloves, and the orange zest. Pour the mixture into a large resealable bag, and add the bay leaf and the beef. Marinate the beef in the refrigerator for at least 6 hours, or preferably overnight.
  • When you are ready to cook, preheat the oven to 300°F.
  • Take the chill off the meat by allowing it to come to room temperature before you're ready to begin cooking, and then drain it in a colander with a bowl underneath to catch any marinade that drips off. Reserve the remaining marinade.
  • Dry the beef using paper towels, and then season the meat with 1 teaspoon salt and 1/2 teaspoon pepper.
  • In a large heavy-bottomed oven-safe pot like a Dutch oven or cast iron pan placed over medium-high heat, add the remaining 2 tablespoons oil, and swirl to coat the pan. Working in batches so you don't steam the meat, sear the beef until it is dark golden brown on all sides. Using a slotted spoon, remove the beef pieces from the pan and set them aside on a plate.
  • Lower the heat to medium. Add the onions, carrots, mushrooms, garlic, thyme, and remaining salt and 1/4 pepper. Saute until the onions have softened, about 3 minutes.
  • Return the beef pieces and their juices to the pan, and then stir in the leftover marinade and tomatoes. Bring the mixture to a rolling boil, and cook for 3 more minutes.
  • Cover the pot, place in the oven, and bake until the meat is fall-apart tender, about 6 hours. Just before serving, stir in the olives, and then season the sauce to taste with additional salt and pepper if necessary. Remove the bay leaf and any whole cloves.
  • Garnish with the parsley, and orange zest to taste. Serve over mashed potatoes or another starch like egg noodles.

Nutrition Facts : ServingSize 1 small plateful, Calories 479 calories, Sugar 10.3 g, Sodium 745.6 mg, Fat 22.5 g, SaturatedFat 5.4 g, TransFat 0.5 g, Carbohydrate 18.1 g, Fiber 4.3 g, Protein 47.3 g, Cholesterol 125.4 mg

SLOW COOKER PROVENCAL BEEF STEW



Slow Cooker Provencal Beef Stew image

Provided by foodtasticmom

Categories     Main Course

Time 6h30m

Number Of Ingredients 15

1 tbsp olive oil
2 lbs beef stew meat (chuck, sirloin, tenderloin, etc.) (cut into 2-inch cubes)
1 tbsp tomato paste
6 cloves garlic (peeled and minced)
2 tbsp all-purpose flour
1 1/2 tsp salt
1 tsp rosemary
1 tsp thyme
1/2 tsp black pepper
1 cup red wine
1 tbsp butter
1 sweet onion (thinly sliced)
6 large carrots (peeled and sliced)
1 (14.5 oz) can diced tomatoes (drained)
6 cups cooked egg noodles

Steps:

  • Over medium-high heat in a large, non-stick skillet add the olive oil. Add the beef cubes to the hot oil and cook for about 5 minutes, stirring often, until beef is starting to brown. Add the tomato paste to the beef and cook for one minute. Add the garlic, flour, rosemary, thyme, salt and pepper and cook, stirring constantly, for one minute more. Add the red wine and stir. Simmer for a couple of minutes until beef mixture starts to thicken.
  • Transfer the beef and wine mixture to a 6-quart slow cooker set on low heat.
  • To the same pan, melt the butter. Add the onion and carrots and cook for about 5 minutes, stirring occasionally and scraping up any browned bits from the pan. Add the onions and carrots to the slow cooker.
  • Add the tomatoes to the slow cooker and stir to combine. Cover and cook on LOW heat for six hours. Serve the beef stew over cooked egg noodles.

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

Load the crock pot and go with this stew recipe that's prepped in the morning and simmers all day so you'll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth--this could be the best and easiest beef stew you've ever made.

Provided by Carolyn Casner

Categories     Healthy Beef Stew Recipes

Time 4h40m

Number Of Ingredients 14

3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
½ cup all-purpose flour
4 tablespoons extra-virgin olive oil, divided
1 large onion, halved and sliced
1 ½ pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces
1 pound carrots, cut into 2-inch lengths
¾ cup red wine
1 ½ cups low-sodium beef broth
1 (6 ounce) can tomato paste
1 teaspoon dried thyme
1 small bay leaf
Chopped fresh parsley for garnish

Steps:

  • Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.
  • Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.
  • Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
  • Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.

Nutrition Facts : Calories 590.4 calories, Carbohydrate 31.8 g, Cholesterol 176.9 mg, Fat 20.3 g, Fiber 4.6 g, Protein 64 g, SaturatedFat 5.9 g, Sodium 623.8 mg, Sugar 7.5 g

SLOW SIMMER BEEF PROVENCAL



Slow Simmer Beef Provencal image

This recipe from the Beef Information Centre is delicious served with mashed potatoes and a green vegetable.

Provided by Irmgard

Categories     < 4 Hours

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
1 lb beef blade steak
5 garlic cloves, chopped
1 small onion, diced
1 cup carrot, diced
1 cup celery, diced
1 cup beef broth
1 tablespoon lemon peel, grated
1 teaspoon dried thyme
1 bay leaf
salt
ground black pepper

Steps:

  • In a large saucepan, heat 1 tablespoons of the oil over medium-high heat and brown the meat on all sides.
  • Remove and set aside.
  • Heat the remaining oil in the pan.
  • Add the garlic, onion, carrot and celery and cook, stirring occasionally, until softened.
  • Add the beef broth, lemon peel, thyme and bay leaf and bring to a boil.
  • Add the browned meat and reduce the heat.
  • Cover and simmer over medium-low heat for 1-1/2 hours or until tender.
  • Add a bit of water to the pan if it begins to cook dry.
  • Season with salt and pepper.
  • Cut the steak into thin slices for serving.

More about "slow simmer beef provencal recipes"

BRAISED BEEF PROVENCAL, THYME FOR COOKING SLOW-COOKED BEEF.
braised-beef-provencal-thyme-for-cooking-slow-cooked-beef image
The night before or early in the day: Trim beef and cut into 2 inch (5 cm) cubes. Put into a deep bowl or sauce pan. Peel the onion and garlic. Cut the onion in half and stick two cloves into each half. Add to the beef along with the garlic and …
From thymeforcooking.com


FRENCH BEEF STEW WITH RED WINE - FAMILYSTYLE FOOD
2021-11-16 This is my version of a Provencal-inspired French beef stew, chock-full of classic beef stew ingredients. Think fork-tender braised beef, beef broth, chunky vegetables, hearty …
From familystylefood.com
4.7/5 (66)
Calories 631 per serving
Category Meat
  • Trim the beef of excess fat and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
  • Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
  • Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until it's softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and 15 turns of the pepper mill.


PROVENçAL BEEF DAUBE RECIPE | MYRECIPES
2011-02-16 Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, …
From myrecipes.com
5/5 (21)
Total Time 7 hrs 19 mins
Servings 8
Calories 360 per serving
  • Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.
  • Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
  • Heat a large skillet over medium-high heat. Sprinkle beef mixture with 1/4 teaspoon salt. Coat pan with cooking spray. Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
  • Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to slow cooker; cook 20 minutes or until slightly thick, stirring occasionally. Sprinkle with chopped parsley and chopped thyme.


SLOW COOKER BEEF DAUBE RECIPE | COOKING LIGHT
2016-11-09 Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes. Place in a 5- to 6-quart slow cooker. Repeat procedure with remaining beef. Add wine to …
From cookinglight.com
Servings 8
Calories 350 per serving
Total Time 8 hrs 35 mins


BEEF DAUBE PROVENçAL RECIPE | MYRECIPES
2007-08-20 Step 3. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired. Step 4. Note: To make …
From myrecipes.com
5/5 (51)
Calories 367 per serving
Servings 6
  • Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
  • Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
  • Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.


BEEF DAUBE PROVENCAL IN THE SLOW COOKER - SPICY SOUTHERN ...
2013-09-26 Heat a Dutch oven over low heat. Add oil and swirl to coat. Add garlic and cook for 5 minutes, stirring occasionally. Remove garlic with a slotted spoon and place in a slow …
From spicysouthernkitchen.com
Reviews 12
Category Main Dish
Servings 6
Estimated Reading Time 3 mins
  • Heat a Dutch oven over low heat. Add oil and swirl to coat. Add garlic and cook for 5 minutes, stirring occasionally.
  • Increase heat to medium-high. Sprinkle beef with flour and 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to pan and cook for 5 minutes, browning on all sides.


BEEF BOURGUIGNON PROVENCAL RECIPE
2010-05-21 Pour in the liquids and garlic. Add the chopped shallots and herbs and good grind of pepper. Bring to the boil & reduce heat to a low simmer; pop on the lid and simmer for 1¾ hours. Brown the whole onions in a skillet with a knob of butter; add to casserole and continue cooking for a further half hour. Brown the mushrooms in a skillet with a ...
From recipeland.com
4.6/5 (9)
Total Time 3 hrs 20 mins
Servings 8
Calories 1104 per serving


BEEF PROVENçAL RECIPE | SPARKRECIPES
Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water or beef broth to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
From recipes.sparkpeople.com
Servings 8
Calories 339 per serving


BEEF DAUBE PROVENCAL RECIPE: HOW TO MAKE IT
Transfer beef to 4-qt. slow cooker. Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. Transfer meat mixture, tomatoes, broth and seasonings to slow ...
From stage.tasteofhome.com
Cuisine Europe, French
Category Dinner
Servings 8
Total Time 5 hrs 30 mins


SLOW COOKER BEEF STEW PROVENCAL - MAGIC SKILLET
2020-12-13 Add remaining olive oil to the saucepan. Add onion and cook gently for 5 minutes. Stir in carrots and continue to cook for a further 5 minutes. Stir in tomatoes, tomato paste, and garlic. Transfer tomato mixture to the slow cooker. Step 6. Cover slow cooker and cook on low-heat setting for 5-7 hours or until beef and vegetables are very tender ...
From magicskillet.com
Cuisine French
Category Beef
Servings 4
Total Time 7 hrs 10 mins


SLOW-COOKED PROVENCAL BEEF STEW RECIPE | EATINGWELL
The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat, such as chuck, for this recipe.
From asparagus.recipes.does-it.net


SLOW COOKED PROVENCAL BEEF STEW RECIPE
Slow cooked provencal beef stew recipe. Learn how to cook great Slow cooked provencal beef stew . Crecipe.com deliver fine selection of quality Slow cooked provencal beef stew recipes equipped with ratings, reviews and mixing tips. Get one of our Slow cooked provencal beef stew recipe and prepare delicious and healthy treat for your family or ...
From crecipe.com


SLOW-COOKED PROVENCAL BEEF STEW RECIPE
Slow-cooked provencal beef stew recipe. Learn how to cook great Slow-cooked provencal beef stew . Crecipe.com deliver fine selection of quality Slow-cooked provencal beef stew recipes equipped with ratings, reviews and mixing tips. Get one of our Slow-cooked provencal beef stew recipe and prepare delicious and healthy treat for your family or ...
From crecipe.com


SLOW SIMMER BEEF PROVENCAL RECIPES
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
From tfrecipes.com


PROVENçALE POT ROAST RECIPE - ALL RECIPES - ZEN OF SLOW ...
Slow Cook: 1) Season beef with salt and Provençale blend. 2) Heat the oil in skillet; brown beef on each side 2 minutes; add onion halfway through browning; transfer to cooker. 3) Add the potatoes, carrots, beef broth & Worcestershire sauce. 4) Stir, cover and cook on LOW: 9-10 hours or HIGH: 4 - 4 ½ hours. 5) To thicken gravy - strain broth and return to cooker on HIGH …
From recipes.thezenofslowcooking.com


BEEF DAUBE PROVENCAL SLOW COOKER - ALL INFORMATION ABOUT ...
Beef Daube Provencal Recipe: How to Make It. trend stage.tasteofhome.com. Transfer beef to 4-qt. slow cooker. Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan ...
From therecipes.info


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #preparation     #dietary     #low-sodium     #low-carb     #low-in-something     #4-hours-or-less

Related Search