Monday, February 22, 2010

Braised Beef Provencale

 

I recently used herbs de Provence for the first time and fell in love with the flavor. So, of course, I began looking for other ways to work it into meals. This was a great dish for it. The roast beef, braised with fennel, tomato, carrots and onion, combined with the herbs very well. Be warned, don't overdue the orange zest, it can quickly overwhelm the other flavors.

I also liked serving it over noodles instead of more traditional mashed potatoes. We used No Yolks to try to keep it lighter. It's a big recipe, so we cut up the meat and just mixed it all together to make a hot-dish (Minnesota-speak for casserole) for another meal.

Each serving of the meat, veggies and sauce is only 256 calories with 15 grams of fat and 2 of fiber.

Let's eat!

Roast Beef Provencale
Makes 12 servings
Ingredients:
2 pound beef chuck roast
2 teaspoons kosher salt
freshly ground pepper
1 teaspoon olive oil
1/3 cup all-purpose flour
2 cups chicken broth
1 14-1/2 ounce can diced tomatoes
1/4 cup brandy (divided)
1 tablespoon herbs de Provence
6 cloves garlic, minced
4 medium carrots, peeled cut into 2-3 inch chunks
1 fennel bulb, thinly sliced
2 medium onions, halved and thinly sliced
1/3 cup tomato paste
1/3 cup parsley, chopped
1/2 teaspoon orange zest

Directions:
Preheat oven to 375F

Heat oil in a Dutch-oven over medium-high heat. Season the roast with salt and pepper, Brown both sides of the roast until edges are dark, 5-7 minutes a side. Remove and set aside.

While the meat browns, put flour in a large bowl and slowly whisk in chicken broth. Add tomatoes, 3 tablespoons of brandy, tomatoes and herbs. Pour half the mixture into the Dutch oven, over heat, and scrape up all the crispy bits. 

Return the meat to the dutch oven and top with remaining broth mixture. Top with garlic, onion, fennel and carrots. Cover and bake 2 to 2-1/2 hours.

Remove meat and allow to rest for 10 minutes. Remove veggies. Add remaining brandy, orange zest, parsley and tomato paste to sauce and stir in,

Serve over noodles or mashed potatoes.

Deal of the day: If you can't resist spices, like me, you need this J.K. Adams 32-Jar Maple-Wood Spice Carousel. It's on my wish list and is nearly 1/3 off right now.

5 comments:

DailyChef said...

Mm, I love herbs de Provence too. Your roast beef looks amazing! I've never eaten it over noodles though - how did that turn out?

Scott K said...

I really liked the noodles. The sauce is one of the best parts of this and I would be afraid it would get buried in potatoes.

motherrimmy said...

Wow! This is definitely a husband pleasing dish. I'ved used herbs de Provence with chicken, but not beef. I'll have to give this a try.

the savvy host said...

interesting mix of ingredients ~ we've got this on the menu list for the next dinner party!

Scott K said...

Thanks all

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