Classics, Comfort food, French, Meat, Stew

Beef Daube Provencal

There are a lot of types of beef stew.  This is by far my favourite.  I love the richness of the wine and the heartiness from the beef and mushrooms.  This is another fall/winter staple in my kitchen, so when the temperature fell below 45F today, I decided that it was a good day to turn on the oven and make stew !

Ingredients:

2 teaspoons olive oil

12 garlic cloves, crushed

1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup red wine

2 cups chopped carrot

1 1/2 cups chopped onion

8 oz mushrooms

1/2 cup less-sodium beef broth

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Dash of ground cloves

1 (14 1/2-ounce) can diced tomatoes

1 bay leaf

Method:

Preheat oven to 300°.

Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides.

Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, mushrooms, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 3 1/2 hours or until beef is tender.

Serve with buttered egg noodles or crusty bread !

 

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Dinner, Meat, Salad

Steak Salad Platter

I did not grow up eating beef.  As a result, I am really shaky about cooking steak and even buying the right cuts of meat.  But I still try.  I think I have nailed down the beef stews, mostly because I get a lot of help from the slow cooking process.  So this past week I took the challenge of cooking steak.  I cheated and bought 1lb of shaved steak (the cut you would use for steak sandwiches) and tried to work with it.  Much to my pleasure it came out really good ! Also, the roasted vegetables made their last appearance in this recipe.  Enjoy !

Marinading the steak:

1 lb of shaved steak

1/8 cup soy sauce

1/4 cup Worcestershire sauce

1Tbsp of thyme (dried or fresh)

a few dashes of garlic powder and black pepper

Use all of the above ingredients and marinade the steak for about 2hrs.  Marinade in a ziploc bag and rub in the marinade into the meat.

While the steak marinades, cut up 1 medium onion and 1lb of mushrooms and saute them till deep brown.

Season with salt and pepper at the very end, this way the water will not come out during the cooking and the mushrooms and onions will get a chance to brown up.

Next in a wide frying pan, fry the steak to desired doneness, I like it well done.  Once the steak is almost done, add the mushrooms and onions and fry together

I like to serve the salad on a big board with the ingredients separately so that you can build it according to your choice.  There is plenty on flavor and juices in the steak and the roasted vegetables so I did not use a dressing but feel free to use you favourite dressing.

Serve warm or at room temperature.  Garlic bread and glass of red wine would make it a complete dinner !