Cookbook Challenge: Week 37, Hearty
Recipe: Beef Provencale
From: Darina Allen’s Ballymaloe Cookery Course
The theme for this week’s Cookbook Challenge is hearty, and to paraphrase Ange: almost everything I’m cooking at the moment could be classified as hearty. It’s this damned weather – why oh why when Alastair and I left Wellington didn’t we move to a tropical country? Or Queensland? (Oh yeah, because it’s Queensland.)
For the theme this week I made beef provencale – well sort of. Normally when I make a beef stew I don’t follow a recipe. I just throw in whatever vegetables I have (normally carrots and celery) along with copious amounts of onion and garlic, plus whatever spices and seasoning I feel like.
For this beef provencale I read the recipe, and then…. well let’s just say I used it for inspiration purposes only. Marinating the meat? Didn’t do that. Followed the instructions for cooking? Didn’t do that. Used the same ingredients? Yep, didn’t do that either.
Anyway, it’s a beef stew. As long as it’s cooked low and slow, it all turns out edible and delicious. I did add the anchovies, capers and vinegar near the end of the cooking, which gave it an interesting salty, sour element. And I made a large pot of garlic mashed potatoes to eat with the stew – definite hearty winter fare.
See previous Cookbook Challenge posts here.
Update: see the round up for this week at My Food Trail.
Beef Provencale
From: Darina Allen’s Ballymaloe Cookery Course
Serves 8
1.3kg lean stewing beef (I used gravy beef)
Marinade
2 tablespoons olive oil
300ml dry white or red wine
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme, sage or annual marjoram
1 bay leaf
2 garlic cloves, peeled and crushed
110g carrots, peeled thinly sliced
110g onions, peeled thinly sliced
Two sticks of celery, thinly sliced
450g bacon, cut into 1cm lardons
1 x 400g tin tomatoes, chopped
150ml homemade stock (I only had chicken, though the book says beef)
175g sliced mushrooms
10 anchovy fillets
2 tablespoons capers
3 tablespoons white or red wine vinegar
2 tablespoons freshly chopped flat leaf parsley
2 cloves garlic, mashed
Cut the beef into chunks about 3-4cm. Mix the marinade ingredients together and add the meat. Cover and place in the fridge overnight.
When ready to cook, remove the meat to a plate. Reserve the vegetables and the marinade.
Heat some oil in a frying pan and cook the bacon until crispy. Remove and then brown the marinated meat in batches.
In a large pot or casserole, add the fried bacon, browned meat, tinned tomatoes, reserved marinated liquid and vegetables, and stock. Bring to the boil and lower the heat to a simmer. Allow the meat to simmer on a gentle heat until the meat is tender – about 1.5-2 hours.
When the meat is tender, liquidise the anchovies, capers, parsley, wine vinegar and garlic. Add to the casserole with the sliced mushrooms. Simmer gently for about 10 minutes. Taste and add more salt and pepper if necessary. If necessary, thicken the sauce by whisking in a little roux (cornflour mixed into water).
Sprinkle with chopped parsley and serve with mashed potatoes.
mademoiselle délicieuse
August 1, 2010 @ 11:01 pm
Think of it as a way to indulge/discover a love for hearty foods. And don't offend our fellow food blog mates in Queensland! =p
Sarah
August 2, 2010 @ 8:11 am
That stew looks great, but what I like most of all in this post are your plates and those cute little glasses! Great set-up. 🙂
xox Saraht
Hannah
August 2, 2010 @ 2:20 pm
I know what you mean – why didn't I, when I had the option of choosing a uni for my PhD, move *away* from the awful cold of Canberra? If I'd gone to Melbourne, I still would've had the cold, but at least I would have also had my BFF to make me hearty foods!
Conor @ Hold the Beef
August 2, 2010 @ 10:15 pm
Haha, because it's Queensland! At least you didn't say because it's full of Queenslanders.
Could curl up in a bowl of this.
Agnes
August 3, 2010 @ 8:31 pm
mademoiselle: Me, offend Queenslanders? Never! Hehee.
Sarah: Ah thanks! They're all op shop specials 😀
Hannah: Surely it's not too late to transfer your PhD to Melbourne. Right? The chocolate selection in Melbourne is amazing! (Okay, that's a lie, I have no idea.)
Conor: The fact that Queensland is full of Queenslanders just makes it more…….. awesome. Yep, awesome. Haha. 🙂
Maria@TheGourmetChallenge
August 4, 2010 @ 5:15 pm
didnt follow the recipe?? Classic!
Who follows a recipe for beef stew? or why are there even recipes in the first place! Got any left-over? I'm feeling kinda hungry!
Alisa
August 5, 2010 @ 4:12 am
Even without the recipe, it looks delicious :)If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
OohLookBel
August 5, 2010 @ 12:19 pm
That dish looks heartily good!
chitchatchomp@yahoo.com.au
August 6, 2010 @ 2:47 pm
Yum, yum, yum….I'd love a big bowl of that right now thanks!
Cekeste @ Berrytravels
August 6, 2010 @ 7:04 pm
I agree with you – everything I've been making this winter can totally be classified as hearty! But that's typical winter fare for you – at least it warms you right up!
In fact, it's so freezing cold in the house right now I could do with a bowl of this…
April @ My Food Trail
August 10, 2010 @ 11:20 am
Haha, I love the “low & slow” cooking! 🙂 I wish I had more time to be able to cook stews and stuff for longer. The meat always turns out so melty and delicious! With my time poor life, I think a pressure cooker fits in better than a slow cooker!!
P.S. Loving your new site! Does Alastair wanna help me move my page to WordPress too?! 😛
Agnes
August 23, 2010 @ 9:47 pm
Oh April, I forgot to reply to this comment! Happy to help you move your page to WordPress – it’s easy peasy (seriously!). If you decide to make the switch and need assistance, let me know!