That is one other French recipe that I first made once we have been nonetheless within the U.S. It’s certainly one of my favorites.

I haven’t made it typically since we’ve truly lived in France as a result of it’s been a problem to search out the fitting lower of beef. I’ve made it utilizing veal however it’s simply not the identical.

After I was on the market, choosing up our Christmas ham from my favourite butcher, I made a decision to get beef for this.

His beef is at all times great and he is aware of his stuff.

To do it the simple method I requested for beef for Bourguignon. Everybody is aware of that dish and I needed the identical lower of beef. I supposed to chop it myself, into 1 1/2 inch (3 – 4 cm) chunks.

Completely, he mentioned… All lower up and able to use.

Even higher, I believed.

I made the marinade and opened the bundle, anticipating good chunks of beef.

It was virtually mince.

I made it anyway and we had it on pasta.

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Braised Beef Provençal

I usually make this with giant chunks of beef and serve it with mashed potatoes. This labored as an incredible pasta dish.
This serves 4 – or 2 for two meals. 

• Writer: Kate
• Prep Time: quarter-hour
• Marinate Time: 5 hours
• Cook dinner Time: 5.5 hours
• Complete Time: 0 hours
• Yield: 4 servings 1x
• Class: beef

• 24oz (750gr) beef, appropriate for braising or stewing, lower into 2 inch (5 cm) cubes
• 1 onion, lower in half
• 4 cloves garlic
• 4 entire cloves
• 1 bouquet garni
• 2 – 3 cups (16 – 24oz (500 – 750ml) purple wine
• 2 tbs purple wine vinegar
• 3oz (100gr) bacon, chopped
• 5 medium – giant carrots, sliced 1/4″ (1cm) thick
• 1 tbs olive oil
• 1/2 cup (4oz, 1256ml) beef broth
• pinch nutmeg
• 3 tbs cornstarch (maizena) dissolved in 3 tbs water

• The night time earlier than:
• Put beef right into a deep bowl. 
• Stick the cloves into the onion.
• Add to the meat together with the garlic and bouquet garni. 
• Add the vinegar and a couple of – 3 cups of purple wine, sufficient to cowl the meat. 
• Cowl and refrigerate till prepared to make use of.
• The afternoon of: 
• Take the meat out of the marinade and let drain, reserving the entire marinade. Warmth oil in giant skillet over medium-high warmth. 
• Add carrots and sauté till golden and caramelized, 10 – 12 minutes, flip utilizing two forks or tongs. 
• Take away carrots and put aside. 
• Add bacon and sauté till crisp. 
• Take away and put aside.
• Add beef and brown on all sides.
• In a heavy baking dish (casserole), ideally deep, put bacon on the underside.
• Put the meat on prime and encompass the meat with the carrots.
• Pour the reserved marinade over all, together with the onion, garlic, bouquet garni and beef broth.
• Put a sheet of oiled, waxed paper over the pot and put the lid on prime.
• Bake for five hours at 350F (180C).
• Test it each 2 hours or so to verify it’s not drying out – whether it is, add extra wine.
• To complete:
• Take away from oven. 
• With slotted spoon take all the pieces out of the sauce and placed on a small platter. Cowl with the lid or foil to maintain heat. 
• Discard bouquet garni. 
• Carry the sauce to a boil over medium warmth. 
• Dissolve cornstarch in water. 
• Slowly add cornstarch combination to sauce, stirring till thickened. 
• Spoon a few of the sauce over the meat and carrots, serve the rest on the aspect. 

Notes

You in all probability gained’t want the entire cornstarch combine so cease periodically and let it prepare dinner.
In the event you don’t have a bouquet garni (you should buy them within the dried herb part) use 2 bay leaves.

Vitamin

• Serving Dimension: 1/4 recipe
• Energy: 578
• Sugar: 5.2 g
• Sodium: 418 mg
• Fats: 22.9 g
• Saturated Fats: 6.5 g
• Trans Fats: 0.6 g
• Carbohydrates: 22.9 g
• Fiber: 3.5 g
• Protein: 39.5 g
• Ldl cholesterol: 140.7 mg

Key phrases: braised beef, beef stew, beef in wine

Desire beer? Beef Braised in Beer

That is what’s appears like earlier than going into the oven with bigger chunks of beef, the best way I usually make it. That is an previous photograph….

I’ll strive it the right method once more – subsequent winter.

It’s value repeating not less than as soon as every winter.