Quick Beef Provencal

Name: Quick Beef Provencal
Ingredients: 4 carrots, peeled and cut into 1/2-inch pieces; 1 cup red wine; 1 12 lbs blade steaks, trimmed and cut into 1/2-inch thick chunks; salt; pepper; 1 tablespoon vegetable oil; 1 onion, chopped fine; 2 tablespoons all-purpose flour; 6 garlic cloves, minced; 2 cups low sodium chicken broth; 1 (14 1/2 ounce) can diced tomatoes; 1 cup pitted nicoise olives or 1 cup kalamata olive; 2 teaspoons minced fresh rosemary

13 ingredients

8 steps

Ingredients

4 carrots, peeled and cut into 1/2-inch pieces
1 cup red wine
1 12 lbs blade steaks, trimmed and cut into 1/2-inch thick chunks
salt
pepper
1 tablespoon vegetable oil
1 onion, chopped fine
2 tablespoons all-purpose flour
6 garlic cloves, minced
2 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 cup pitted nicoise olives or 1 cup kalamata olive
2 teaspoons minced fresh rosemary

Directions

1

Combine carrots and 1 tablespoon wine in a bowl; microwave, covered, until carrots are nearly tender, 3-6 minutes.
2

Pat meat dry with paper towels and season with salt and pepper.
3

Heat oil in a large skillet over med-high heat until just smoking.
4

Cook meat until browned, 3-5 minutes per side; add in onion and cook until just softened, about 3 minutes.
5

Stir in flour and garlic; cook until flour is absorbed and garlic is fragrant, about 1 minute.
6

Add remaining wine and simmer until thickened, about 2 minutes.
7

Stir in broth, tomatoes, olives, rosemary, and carrots and simmer until sauce is thickened and meat is tender, about 15 minutes.
8

Season with salt and pepper to taste and serve.