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Ingredients
2 tablespoons vegetable oil
2 pounds beef-stew meat, cut into 2-inch cubes
½ cup flour
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
1 cup dry red wine
6 large carrots, peeled and cut into 1-inch-thick diagonal slices
1 medium celery root, peeled and cut into 1-inch cubes
10 fresh artichoke hearts
2 cups cracked green olives, pitted
2 tablespoon fresh rosemary leaves
¼ cup grated orange rind
1 allspice berry
1 clove
1 quart beef broth
½ teaspoon salt
1 teaspoon freshly ground pepper
1 cup minced parsley
Preparation
- Step 1
Heat the oil in a heavy-bottom saucepan over medium heat. Sprinkle the beef with flour. Brown the meat in the oil until golden, about 3 minutes per side. Remove meat from pan. Set aside. Add the onion and garlic. Saute until translucent, about 5 minutes. Add the wine. Increase the heat to high and simmer until reduced to ½ cup, about 5 minutes. Return the beef to the pot.
- Step 2
Add ¾ of the carrots, ¾ of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth. Stir to combine. Cover partly and simmer over medium-low heat until the meat is tender, about 1 ½ to 2 hours. Add the remaining artichoke hearts, carrots and celery root. Continue cooking until tender, about 20 to 30 minutes. Season to taste with salt and pepper. Divide among 4 bowls. Garnish with parsley.
Private Notes
Comments
Sounds delicious, but the artichoke (in quantity) disqualifies this dish from being qualified as «Provençal«...
I really liked this dish although it definitely benefits from simmering a long time to get the flavors to meld. This recipe makes way more than four servings..
Tasty, but not an attractive company dish as it has an army green sludge look when finished. The quantities of artichokes (I had to use frozen), olives and rosemary gave me pause, but I did try to follow recipe. One question though: 1/4 cup grated orange rind?! Does this mean orange zest? If so that is 3-4 oranges. Does it mean dried orange peel? Impossible to grate. I used 1 orange = about 1 tablespoon of zest. Life is short, probably won't make this again.
Tasty, but not an attractive company dish as it has an army green sludge look when finished. The quantities of artichokes (I had to use frozen), olives and rosemary gave me pause, but I did try to follow recipe. One question though: 1/4 cup grated orange rind?! Does this mean orange zest? If so that is 3-4 oranges. Does it mean dried orange peel? Impossible to grate. I used 1 orange = about 1 tablespoon of zest. Life is short, probably won't make this again.
Sounds delicious, but the artichoke (in quantity) disqualifies this dish from being qualified as «Provençal«...
I really liked this dish although it definitely benefits from simmering a long time to get the flavors to meld. This recipe makes way more than four servings..