Beef Stew with Herbe de Provence

Oh, what herbes de provence do to beef.  A good bottle of red wine, and the people you love.  What more do we need.

• 1 cup all-purpose flour
• Coarse salt and cracked black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 pounds beef stew meat, cut into chunks
• 4 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 5 carrots, peeled and cut into 1-inch rounds
• 3 large baking potatoes, peeled and chopped
• 2 cups white wine
• 4 cups beef stock
• 3 tablespoons herbes de Provence
• 3 tablespoons Dijon mustard
• 2 bay leaves
• 3 tablespoons fresh parsley, minced
• 3 tablespoons unsalted butter
• 2 tablespoons prepared demi-glace (optional, available at gourmet grocery stores)

METHOD

Combine the flour, salt, pepper, paprika, and cumin.  Dredge the beef in the seasoned flour; shake off excess.

Over medium-high heat, add the oil to a large skillet or Dutch oven large enough to hold all the ingredients.  Sear the meat until nicely browned.  (You may need to do this in batches, as the beef will merely steam if overcrowded.)

When the meat is browned, remove it from the pan and set aside.

In the same pan, add the onion and saute until softened.  Add the carrots, potatoes, wine, stock, herbes de Provence, mustard, and bay leaves.  Bring to a simmer and cook, covered, 1 1/2 hours, stirring occasionally.  Remove the lid and simmer an additional 45 minutes or until the sauce is thickened.  Remove the bay leaves.  Taste and adjust the seasoning if necessary.  Just before serving, add the parsley, butter, an, if desired, demi-glace, stirring well.

Serves: 10

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Reprinted with permission from© Hodges, Anne-Marie, Culinary Confessions of the PTA Divas, published by Menasha Ridge Press click for book review

this recipe from www.inmamaskithchen.com

 

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