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18 December, 2015

Doube Provencale (French Beef Stew with Red Wine)

Posted in : All, Dinner on by : hdcook

FrenchBeefStew

Nothing like warm bowl of Beef stew on a very VERY cold winters night~and trust me its been cold this December~mother nature sure did not let me down this 2015 with this cold weather~honestly its been fantastic~warm sweaters~jackets~and comfy pajamas at home~its awesome and its my favorite season of all~and with this soup~its delicious~the complexity of the flavors is just perfect with orange zest and a good Bordeaux wine~ this beef stew is tender and warms the belly and heart and the same time, hearty and ohhh so good~full of carrots and mushrooms~this french style beef stew will keep you warm this holiday winter month~serve with past or a creamy mash potatoes~your set.

Doube Provencale (French Beef Stew with Red Wine)

Yield: 6-8

Ingredients

  • 3 lbs beef chuck cut into 1 inch Cubes
  • 1 Bottle of good Bordeaux wine ( 10-15$ not to expensive)
  • Salt and pepper to taste
  • 2 Bay Leaves
  • 3 Sprigs of Thyme
  • 3 Carrots peeled and cut to 1/2 inch slices
  • 3 Thin strips of Orange Peel, juice of 2 small ripe oranges
  • 1 Large yellow onion sliced into rings
  • 2 Garlic clove slices
  • 6 oz can tomato paste
  • 8 oz of baby bella slice mushroom(baby portebello mushrooms)
  • 3 oz black pitted olives(optional)
  • 4 Cups water

Instructions

  1. Season Meat with salt and pepper on all side, place meat with rest of ingredients(wine,thyme,orange juice and zest, carrots and onions0 in a large bowl (except 4 cups of water, mushrooms,and tomato paste) and marinate for 4 to 6 hours or overnight. in a large stockpot or dutch oven heat 2 tablespoons of olive oil, remove meat from marinade(do not toss marinade) and brown beef on all sides (add more olive oil if needed for browning meat), place meat back in the pot and pour marinade and boil for 5 minutes, skipping any foam on top, lower to simmer and stir in tomato paste, add 4 cups of water and cover and cook stew for 2-3 hours, stirring occasionally and skimming off the fat. Add mushrooms in the last 30 minutes of cooking( and the black pitted olives if using)
  2. Serve warm by itself or over creamy mash potatoes or pasta.
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