Provençal Beef Stew with Olives and Prunes. (Meat Classic)

Provençal Beef Stew is quite a remarkable dish. Here cubes of beef are marinated with herbs and flavorings, and then simmer until tender in red wine. The color of the finishes stew is rich and the aroma intense and appetizing. It could be served as is with some artisan bread or with a side dish such as mashed potatoes or rice.

SHOPPING LIST:

3 Lb. Beef Chuck Roast
10 oz. (about 8-10 slices) bacon
2 large carrots
1 large onion or 2 medium ones
4-5 large Roma tomatoes
½ Lb. mushrooms (white or baby bella)
½ cup black olives (pitted)
½ cup dried prunes (pitted)
2-3 cups beef stock
salt and pepper to taste

For the marinade:

1 large orange (just the zest)
4 cloves garlic
2 cups red wine
2 bay leaves, 5-6 peppercorns, 10 coriander seeds, 4 all-spice berries
2 spring each of fresh: rosemary, thyme and parsley
½ cup olive oil

METHOD:

Cut the beef into 1½-inch strips and then each strip into 1½-inch cubes, trimming the fat if needed. transfer into a large mixing bowl, preferably with a lid.
Add, orange zest strips, garlic, red wine, spices and fresh herbs mix well.
Pour olive oil on top, cover and refrigerate for 24-48 hours.

Prepare the stew:

Cut bacon into squares, add them to a sauce pan, add water to cover and blanch for 5-7 minutes. drain and rinse with old water, drain again and set aside.
Prepare all vegetables as it shown in the video.
Remove marinated pieces of beef. strain the marinade. reserve liquid and tie the flavoring ingredients in a piece of cheesecloth.
Use 7qt cast iron pot.
Spread blanched bacon on the bottom of the pot.
Add beef.
Then garlic and onions.
Then carrots and mushrooms. Season with salt and pepper.
Add olives and prunes, then tomatoes and fresh thyme.
Add spice pouch on top.
Pour marinade and beef stock to cover ingredients 3/4 way. close with lid.
Preheat the oven to 300°F( 150°C) .
Cook for 4 hours.
Remove from the oven and discard spice pouch.
Mix the stew, add chopped parsley and Enjoy!
Thank you for watching! ♥♥♥

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