Vance’s Beef Stew eu Provence
Ingredients
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
- Instructions
- Preheat oven to 310 degrees
- Mix seasoning in with flower
- Lightly dust beef
- Heat in a Dutch Oven pot uncovered, with 2/3 of olive oil over medium heat on stovetop
- Brown beef well in a Dutch Oven (about 8 minutes), remove from pot and set aside
- Add remaining olive oil and sauté onions and garlic (about 5 minutes), scraping bottom and sides lightly
- Add remaining ingredients, and return beef to pot
- Stir well and simmer for several minutes
- Cover the pot and transfer it to the oven
- Cook 2 hours and discard the bay leaves
- Serve in baguette and enjoy
