BEEF STEW PROVENCAL
Ingredients
¼ lb salt
pork
1½ lb
beef boneless chuck, tip or round
1 C dry
red wine
½ C water
2 cloves
garlic, minced
½ tsp
salt
½ tsp
dried thyme leaves
¼ tsp
dried rosemary
¼ tsp
pepper
1 bay
leaf
6
carrots, cut into 1” slices
2 medium
onions, cut into fourths
½ C
pitted black olives
Snipped Fresh Parsley
French
Bread
Directions
Remove
rind from salt pork, cut into ¼“ slices.
Fry pork in Dutch oven over medium heat until crisp, removed with
slotted spoon. Drain on paper towel
Cut beef
into 1” cubes (partially freeze for ease in cutting). Cook and stir beef in hot pork fat until
brown on each side, total of 10 minutes.
Drain fat
Add wine,
water, garlic, salt, thyme, rosemary, pepper, and bay leaf. Heat to a boil, reduce heat. Cover and simmer 1 hour
Stir in
salt pork, carrots, onion, and olives.
Cover and simmer until beef and vegetables are tender, about 40 minutes
Remove
bay leaf. Sprinkle with parsley
Serve in
bowls with French bread for dipping.
I like to
serve this at the table from the big Dutch oven… it is a very rustic home presentation
but can be dressed up with linens and china to be a more formal meal too.
