Beef Provencale

Submitted by Da Huz

"A delicious example of French country cooking. Works with other red meat too (we used elk). Adapted from "The Essential Mediterranean Cookbook" published by Borders. Prep time does not include marinating. Marinate at least 6 hours, but overnight is preferable. Note: see if your grocer has 'bacon ends'. They are cheaper than sliced bacon and are usually pre-cut."

 

• Ready In: 2hrs 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 907.18 g steak (works well with tougher steaks like chuck or flank)
• 29.58 ml olive oil
• 1 onion
• 354.88 ml dry red wine
• 29.58 ml fresh parsley
• 14.79 ml fresh rosemary
• 14.79 ml fresh thyme
• 2 bay leaves
• 226.79 g bacon
• 396.89 g crushed tomatoes
• 236.59 ml beef stock
• 3 carrots
• 78.78 ml nicoise olive
• 4 sprig thyme, to garnish

directions

1. Cube the steak to 1" cubes.
2. Slice the onion and chop the herbs.
3. Combine steak, onion, 1 tbsp olive oil, half of the herbs, and 1 cup of the wine in a bowl. Cover and marinate in the refrigerator overnight.
4. The next day, cut the bacon to 1/2" lengths.
5. Remove beef and onions from marinade, reserving marinade.
6. Add 1 tbsp olive oil to a large, heavy saucepan (dutch oven works well) and brown beef and onions. Do this in batches if needed.
7. Remove beef and onions, put bacon in the pan and cook until crisp.
8. Return beef and onions to pan, pour in the reserved marinade, add 1/2 cup wine and cook about 2 minutes, scraping the pan to deglaze. Add tomatoes, the remaining herbs, and the stock. Season to taste with salt and pepper.
9. Cover and simmer 1 1/2 hours. Meanwhile, peel and slice the carrots into coins. Pit the olives if needed.
10. Add olives and carrots and simmer, uncovered, for 30 minutes. Add more salt and pepper if necessary.
11. Meat should be tender and carrots should be tender but not mushy. Adjust final cooking time as needed.
12. Plate, then pour a little of the juice over each serving. Garnish with a sprig of thyme.
13. Serve with potatoes (baked or mashed), roasted asparagus, and crusty bread for mopping up the juices.