Friday, January 2, 2015

Estouffade Provençale

Over the Christmas break, I usually try to take on one bigger meal at the folks’. Something that is a bit out of the ordinary, but close enough to “home” that they can enjoy the leftovers for a while. This was the meal that I prepared this year. It was another dish from one of the themed potlucks – this one was for French Food. This one fit the bill in that it could cook while I was out of the house, and was fairly easy and had fairly easy ingredients. It is a bit heavy on the chopped items end of things, but I think it’s worth it. To find the original recipe, please search here:

To follow my adaptations, please follow here:

Estouffade Provençale
3 tablespoons olive oil, divided
250 g bacon, sliced in 1 inch pieces
6 stalks celery, chopped
3 cloves garlic, peeled and crushed
1 fennel bulb, sliced
2 pounds stew beef, trimmed
1/4 cup flour
156 ml can concentrated tomato paste
1 tsp oregano
1 tsp thyme
1 bay leaf
2 cups cooking wine
salt and pepper
1 cup black olives

Heat two tablespoons of the olive oil in a Dutch oven on medium heat. Add the bacon, celery, sliced fennel, and crushed garlic. Cook, stirring occasionally for 10 minutes, or until the vegetables are soft.
Meanwhile, slice the stew beef into about 2 inch pieces, and trim off all visible fat. When the  
vegetables have softened, scoop them into a separate bowl. Return the Dutch oven to medium heat, and heat the last tablespoon of olive all. Add the beef to the skillet and brown on all sides. Sprinkle with salt and pepper (little or no salt may be needed as the bacon and olives add quite a bit.)

Stir in the flour and mix well to coat the meat. Return the vegetable / bacon mixture to the Dutch oven.
Thin the tomato concentrate paste with a little wine, then mix it all with the wine. Pour this on top of the meat, and stir everything together.

Add in all remaining seasonings.
Cover and cook in a 275º oven for 6 hours. Stir in the olives 30 minutes before serving.


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