Beef Provençale
Recipe from Food Network
Ingredients
- 1 beef chuck roast (3 pounds)
- 2 teaspoons kosher salt, plus more for seasoning
- Freshly ground black pepper
- 3 tablespoons vegetable oil
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 can (14 1/2 ounces) whole peeled tomatoes with juice
- 1/4 cup cognac or brandy
- 1 tablespoon herbes de Provence
- 5 garlic cloves, peeled and smashed
- 4 medium carrots, peeled and cut into 2-inch pieces
- 1 fennel bulb, trimmed and thinly sliced
- 1 onion, halved and thinly sliced
- 1/3 cup prepared sun-dried tomato tapenade
- 1/3 cup coarsely chopped flat-leaf parsley
- 1 packed teaspoon finely grated orange zest
- Hot buttered egg noodles, for serving
Method
- Season the roast with salt and pepper. Heat the oil in a heavy skillet over medium-high heat and brown the beef deeply on every side, about 10 minutes.
- While the beef browns, whisk the flour with about 1 1/2 cups of the broth until smooth.
- Crush the tomatoes into a slow cooker and stir in their juices, 3 tablespoons of the cognac, the herbes de Provence, and 2 teaspoons salt.
- Add the browned beef. Pour the remaining broth into the skillet, scrape up the browned bits, and add that liquid to the cooker. Arrange the garlic, carrots, fennel, and onion around the roast, then pour in the flour mixture.
- Cover and cook on HIGH for 4 hours. Switch to LOW and continue until the beef is very tender, up to 2 hours longer.
- Move the beef to a cutting board and skim excess fat from the sauce. Stir the remaining cognac, tomato tapenade, parsley, and orange zest into the vegetables and sauce; season to taste.
- Slice the beef, arrange it with the vegetables, and spoon sauce over it. Serve with buttered egg noodles and the remaining sauce.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27