Beef Stew Provençal

Name: Beef Stew Provençal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: 2 bay leaves; 1 (14.5 ounce) can fire-roasted, diced tomatoes; 2 pounds boneless beef chuck; 1 cup beef broth; ½ tablespoon salt; 2 medium oranges; 1 tablespoon dried thyme leaves; ¾ teaspoon ground black pepper; 1 pound carrots, peeled, cut into ½-inch thick rounds; 1 medium onion, diced (about 1 cup); 2 cloves garlic, minced (about 2 teaspoons); minced fresh parsley leaves, extra-virgin olive oil; 1 (6 ounce) can large black pitted olives; 2 pounds zucchini, cut into 1-inch thick rounds; 2 teaspoons ghee; ¾ cup balsamic vinegar

Savor the Sun-Ripened Flavors of the Mediterranean

Preparation info

Serves
4 to 6

Difficulty
Medium
Ready in
30 min

Appears in

Well Fed 2

By Melissa Joulwan

Published 2013

About

Forget everything you think you know about beef stew. Bid adieu to waterlogged carrots and white potatoes, mushy gray-green peas, and bland, brown gravy. Instead, imagine thyme-scented beef, just-tender zucchini, bright orange carrots, and briny black olives in a flavor-infused broth. It’s both comforting on a chilly evening and special enough to serve to company.

Ingredients

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