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Vance’s Beef Stew eu Provence

Posted by Aimee Wagstaff | Sep 30, 2013 | 0 Comments

Vance's Beef Stew eu Provence


1 French Baguette and Butter

1-1.5lbs Boneless Short Ribs, Beef, or Stew Beef

4 Garlic Cloves – Diced

1 Onion – Chopped

½ Cup Fresh Olive Tapenade or 1 Cup Black Olives – Diced

1 Can Rotel Tomatoes

1 Can Petite Diced Tomatoes

½ Cup of Flower

Salt and Black pepper or Cajun Seasoning to taste

2 Bay Leaves

1 Cup Chicken Stock

½ Cup Red Wine

½ Cup Olive Oil

  1. Preheat oven to 310 degrees
  2. Mix seasoning in with flower
  3. Lightly dust beef
  4. Heat in a Dutch Oven pot uncovered, with 2/3 of olive oil over medium heat on stovetop
  5. Brown beef well in a Dutch Oven (about 8 minutes), remove from pot and set aside
  6. Add remaining olive oil and sauté onions and garlic (about 5 minutes), scraping bottom and sides lightly
  7. Add remaining ingredients, and return beef to pot
  8. Stir well and simmer for several minutes
  9. Cover the pot and transfer it to the oven
  10. Cook 2 hours and discard the bay leaves
  11. Serve in baguette and enjoy

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Aimee Wagstaff



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