Beef Stew Provencale

Name: Beef Stew Provencale
Ingredients: 1/4 lb. salt pork; 1 1/2 lb. boneless beef chuck tip or round; 1 c. dry red wine; 1/2 c. water; 2 cloves garlic, chopped; 1/2 tsp. salt; 1/2 tsp. dried thyme leaves; 1/4 tsp. dried rosemary leaves; 1/4 tsp. pepper; 1 bay leaf; 6 carrots, cut into 1-inch pieces; 2 medium onions, cut into fourths; 1/2 c. pitted ripe olives; snipped parsley; French bread

15 ingredients

7 steps

Ingredients

1/4 lb. salt pork
1 1/2 lb. boneless beef chuck tip or round
1 c. dry red wine
1/2 c. water
2 cloves garlic, chopped
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves
1/4 tsp. pepper
1 bay leaf
6 carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 c. pitted ripe olives
snipped parsley
French bread

Directions

1

Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes.
2

(For ease in cutting, partially freeze beef about 1 hour.)
3

Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon.
4

Drain on paper towels.
5

Cook and stir beef in hot fat until brown, about 15 minutes; drain fat.
6

Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf.
7

Heat to boiling; reduce heat. Cover and simmer 1 hour.