Beef Stew from Provence was one of the first dinners I made in the pressure cooker. The success of this dish made me want to learn to use this wonderful and time-saving appliance even more! And while I am not an expert, I have become proficient in pressure cooking. Enough for me to say; don't let it frighten you, because if I can pressure cook a meal, trust me, so can you...
Often meat labeled for "beef stew" can be a challenge. While the beef is of good quality, it can still be quite tough. And no one wants to serve a delicious main dish, that is tough and difficult to chew. The truth is, all that delicious flavor can not take away the toughness of the meat. Making what would have been a delicious dish into one no one will be able to enjoy. Or even want to eat.
A pressure cooker can be is your best friend in the kitchen!
But a pressure cooker changes all that, stew beef or even a tough roast can be transformed into a meal that everyone enjoys. And this recipe for Beef Stew from Provence is no exception. You will notice that this stew contains no potatoes. It is suggested that you serve Beef Stew from Provence over mashed potatoes or buttered egg noodles. Or you could be a trendsetter and do what we did, serve your stew in a perfectly baked potato!
And one more thing...
Note: The flavor of this stew is dependent upon the rich browning of the beef. And while I have used the sauté feature on my electric pressure cooker, I do not use it when browning beef of any kind. The temperature is set to sauté, not brown meat for color and flavor. I believe a richer flavor will result from browning in a cast iron skillet...but feel free to brown the meat in your own preferred way with your favorite method. Your kitchen, your rules!
An additional thought on this recipe:
And
finally this! Like most appliances, I have discovered that my Instant Pot
cooks slightly different, from the many recipes I have tried, indicate. My
current model seems to need an additional minute or two. Adjust the cooking
time listed in the recipe if needed for your particular model.
Ingredients
needed for this recipe:
- beef for stew
- red wine
- garlic
- fresh orange zest
- bay leaves
- thyme leaves
- flour
- salt & pepper
- carrots
- celery
- onion
- crushed tomatoes
- black olives, oil-cured, preferred
- kitchen knife
- cutting board
- measuring cups and spoons
- pressure cooker, electric, or stovetop model
- skillet, for browning
- carrot peeler
- colander
- tongs, for turning beef
Beef Stew from Provence
adapted from: The Ultimate Pressure Cooker CookbookUPDATED: 03.12.2024
Marinade:
2 pounds boneless stew for beef, cut into 1-inch pieces
2 cloves garlic chopped
1 c dry red wine
2 T olive oil
1 (long) strip of orange zest
1/4 t thyme leaves
2 bay leaves - broken in half
Combine well and refrigerate covered at least 4 hours, best would be overnight. When ready to cook, drain well in a colander, catching the wine. Set wine aside. Remove the bay leave pieces and orange zest, reserving the orange zest.
1/4 c flour
1 t salt
1/4 t freshly ground pepper
Combine the flour and seasonings, mix well. Add beef and coat meat evenly.
Heat 3 T olive oil
reserved wine and orange zest
6 large carrots
1 stalk celery diced
1 large onion
1 c crushed tomatoes
1/2 c oil-cured black olives
2 t salt
1/4 t fresh ground pepper
In a large skillet, add beef along with the excess flour, brown well, turning at least once.
Add browned meat and remaining ingredients to the pressure cooker. Cover and cook 20 minutes after full pressure is reached. Remove from heat, let the pressure naturally for 15 minutes before opening the pressure valve to serve.
Marinade:
2 pounds boneless stew for beef, cut into 1-inch pieces
2 cloves garlic chopped
1 c dry red wine
2 T olive oil
1 (long) strip of orange zest
1/4 t thyme leaves
2 bay leaves - broken in half
Combine well and refrigerate covered at least 4 hours, best would be overnight. When ready to cook, drain well in a colander, catching the wine. Set wine aside. Remove the bay leave pieces and orange zest, reserving the orange zest.
1/4 c flour
1 t salt
1/4 t freshly ground pepper
Combine the flour and seasonings, mix well. Add beef and coat meat evenly.
Heat 3 T olive oil
reserved wine and orange zest
6 large carrots
1 stalk celery diced
1 large onion
1 c crushed tomatoes
1/2 c oil-cured black olives
2 t salt
1/4 t fresh ground pepper
In a large skillet, add beef along with the excess flour, brown well, turning at least once.
Add browned meat and remaining ingredients to the pressure cooker. Cover and cook 20 minutes after full pressure is reached. Remove from heat, let the pressure naturally for 15 minutes before opening the pressure valve to serve.
Serve over mashed potatoes or noodles, or dare to be different, and fill a baked potato!
Storage options for Beef Stew from Provence. Store covered in the refrigerator for up to three days. Freeze for longer storage times. Thaw in the refrigerator before reheating,
UPDATE:
For your convenience, a "copy and paste" version of Beef Stew from Provence has
been included below.
You may also enjoy:
#wholefoodingredients
#scratchmadefoodforyourfamily
Thanks for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
You
may also enjoy, Creative writing from the heart... stories of life,
living, and family.
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Beef Stew from Provence
adapted from: The Ultimate Pressure Cooker CookbookUPDATED: 03.12.2024
Marinade:
2 pounds boneless stew for beef, cut into 1-inch pieces
2 cloves garlic chopped
1 c dry red wine
2 T olive oil
1 (long) strip of orange zest
1/4 t thyme leaves
2 bay leaves - broken in half
Combine well and refrigerate covered at least 4 hours, best would be overnight. When ready to cook, drain well in a colander, catching the wine. Set wine aside. Remove the bay leave pieces and orange zest, reserving the orange zest.
1/4 c flour
1 t salt
1/4 t freshly ground pepper
Combine the flour and seasonings, mix well. Add beef and coat meat evenly.
Heat 3 T olive oil
reserved wine and orange zest
6 large carrots
1 stalk celery diced
1 large onion
1 c crushed tomatoes
1/2 c oil-cured black olives
2 t salt
1/4 t fresh ground pepper
In a large skillet, add beef along with the excess flour, brown well, turning at least once.
Add browned meat and remaining ingredients to the pressure cooker. Cover and cook 20 minutes after full pressure is reached. Remove from heat, let the pressure naturally for 15 minutes before opening the pressure valve to serve.
Marinade:
2 pounds boneless stew for beef, cut into 1-inch pieces
2 cloves garlic chopped
1 c dry red wine
2 T olive oil
1 (long) strip of orange zest
1/4 t thyme leaves
2 bay leaves - broken in half
Combine well and refrigerate covered at least 4 hours, best would be overnight. When ready to cook, drain well in a colander, catching the wine. Set wine aside. Remove the bay leave pieces and orange zest, reserving the orange zest.
1/4 c flour
1 t salt
1/4 t freshly ground pepper
Combine the flour and seasonings, mix well. Add beef and coat meat evenly.
Heat 3 T olive oil
reserved wine and orange zest
6 large carrots
1 stalk celery diced
1 large onion
1 c crushed tomatoes
1/2 c oil-cured black olives
2 t salt
1/4 t fresh ground pepper
In a large skillet, add beef along with the excess flour, brown well, turning at least once.
Add browned meat and remaining ingredients to the pressure cooker. Cover and cook 20 minutes after full pressure is reached. Remove from heat, let the pressure naturally for 15 minutes before opening the pressure valve to serve.
Serve over mashed potatoes or noodles, or dare to be different, and fill a baked potato!
Storage options for Beef Stew from Provence. Store covered in the refrigerator for up to three days. Freeze for longer storage times. Thaw in the refrigerator before reheating,
~~~~
I like the idea of the orange zest in the stew. Sounds delicious and perfect for winter.
ReplyDeleteThe orange zest adds a wonderful flavor coupled with the olives!
DeleteSounds delicious! I'm planning to make beef stew in the Crock Pot soon.
ReplyDeleteI hope you enjoy this, it would be easy to convert to a slow cooker!
DeleteStew sounds perfect for winter!
ReplyDeleteThank you Radha, I appreciate it!
DeleteThis is a wonderful recipe. I have a few different version from some French cookbooks, love them all.
ReplyDeleteI had not made anything but standard American beef stew previously, but I sure like this version.
DeleteThank you for sharing this stew recipe with Souper Sundays this week.
ReplyDeleteDeb, thanks so for hosting, I appreciate it. We have all been down with head colds, this stew would have been wonderful...
DeleteThat's a good point about the pressure cooker. This looks yummy! Visiting from Talking About it Tuesdays.
ReplyDeleteJennifer, thank you for stopping by, I appreciate it.
Delete