Beef stew Provençal
6
Points®
Total Time
5 hr 7 min
Prep
7 min
Cook
5 hr
Serves
6
Difficulty
Easy
Provençal is the French word used to describe the style of cooking popular in the Provence region of France where olive oil, garlic, and tomatoes are regularly used. Onions, olives, mushrooms, anchovies, and eggplant are also ingredients that commonly make an appearance in provençal dishes. This particular stew calls for herbes de Provence which is a medley of dried herbs and spices such as basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory, and thyme. Lavender is perhaps the most distinctive flavor in the blend. Herbes de Provence is definitely worth seeking out for this recipe, but in a pinch, Italian seasoning may be substituted.
Ingredients
Uncooked beef round
16 oz, trimmed and cut into 1-inch chunks
Uncooked leeks
4 medium, halved lengthwise, sliced, and rinsed well
Uncooked fennel bulb
1 medium, diced (fronds reserved)
Garlic
6 clove(s), minced
Canned diced tomatoes
28 oz
Red wine
8 fl oz, or water
Herbes de Provence
2 tsp
Table salt
¾ tsp
Olive oil
2 tsp
Cremini mushroom
1½ pound(s), halved
Olives
10 olive(s), medium, pitted (1/2 cup)
Orange
½ medium, zested