Dutch Oven Provencal Beef

04/05/2019

Provencal Beef
Provencal Beef

Ingredients For The Pot

  • 2 lbs Beef Roast
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 cup Boiling Water
  • 6 Chopped Garlic
  • 1/2 oz Dried Porchini Mushrooms 
  • 3/4 Tbsp Salt
  • 0 Cooking Spray 
  • 1/2 cup Red Wine
  • 1/4 cup Beef Broth
  • 1/3 cup Pitted Black Olives
  • 1/2 tsp Ground Black Pepper
  • 2 Carrots
  • 1 Chopped Onion
  • 1 Celery Stick
  • 15 oz Tinned Tomatoes
  • 2 tsp Whole Black Pepper Corns
  • 3 Flat Leafed Parsley Sprigs
  • 3 Thyme Sprigs
  • 1 Bay Leaf
  • 1 Tbsp Chopped Orange Zest
  • 1 Tbsp Water
  • 1 tsp 
  • 1 1/2 Tbsp Chopped Flat Leaf Parsley
  • 1 1/2 Tbsp Chopped Fresh Thyme 

Serves 4

Technique Use

  • Frying
  • All Purpose

Equipment Used

Directions

Combine first 3 ingredients in a large zip-top plastic bag. 


Seal and marinate at room temperature 30 minutes, turning bag occasionally.


Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes. 


Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. 


Chop mushrooms.


Heat a Dutch Oven over medium-high heat. 


Sprinkle beef mixture with 1/4 teaspoon salt.
Coat Dutch Oven with cooking spray. 

Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides.

 Remove browned beef mixture in to a bowl. 


Add wine and broth to Dutch Oven ; bring to a boil, scraping pan to loosen browned bits.

Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). 

Make a Bouquet Garni with the peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth.


Add cheesecloth bundle to Dutch Oven.


Place lid on and cook for 6 hours @ 94'C (200'F) or until beef and vegetables are tender. 


Discard the cheesecloth bundle.


Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. 

Add cornstarch mixture to Dutch Oven, cook 20 minutes or until slightly thick, stirring occasionally.
Sprinkle with chopped Parsley and Thyme.