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Friday, November 27, 2020

Beef Stew from Provence, a pressure cooker recipe

This Beef Stew from Provence is delicious. Rich with flavors from red wine, bay leaves, and thyme. While Beef Stew from Provence does require a rest in the red wine marinade, feel free to start this dish one day and cook it the next! The orange zest and black olives round out the flavors and compliment each other. 


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, so can you... 


Often meat labeled for "beef stew" can be a challenge. While the beef is of good quality, it can be tough. And no one wants to serve a delicious main dish, that is tough. 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. 


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!


Note: The flavor of this stew is dependent upon the rich browning of the beef. And while I do use the saute feature on my electric pressure cooker, I do not use it when making Beef Stew from Provence. However feel free to brown the meat in your own preferred manner, but I believe a richer flavor will result from browning in a cast iron skillet...

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
You will also need the following:
  • kitchen knife
  • cutting board
  • measuring cups and spoons
  • pressure cooker, electric, or stovetop model
  • skillet, for browning
  • carrot peeler
  • colander
  • tongs, for turning beef
Now we are ready to begin!

Beef stew from Provence, a pressure cooker recipe.


Beef Stew from Provence
adapted from: The Ultimate Pressure Cooker Cookbook

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.

How to make Beef Stew from Provence in your pressure cooker.

Serve over mashed potatoes or noodles, or dare to be different, 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. 


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Printable "copy and paste" version:


Beef Stew from Provence
adapted from: The Ultimate Pressure Cooker Cookbook

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, 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, 

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Would you like to comment?

  1. I like the idea of the orange zest in the stew. Sounds delicious and perfect for winter.

    ReplyDelete
    Replies
    1. The orange zest adds a wonderful flavor coupled with the olives!

      Delete
  2. Sounds delicious! I'm planning to make beef stew in the Crock Pot soon.

    ReplyDelete
    Replies
    1. I hope you enjoy this, it would be easy to convert to a slow cooker!

      Delete

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