Provençal Beef with Root Vegetables

Step-by-step method

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At a glance

This slow-braised Provençal beef requires some advance planning—you'll marinate the meat for at least 24 hours before cooking. Once you're ready to braise, you'll sear the beef and simmer it low and slow in the oven for three hours, while finely chopped vegetables naturally thicken the sauce without any flour needed.

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    Prepare the ingredients

    Tie the thyme, rosemary and parsley stalks together into a bundle with kitchen string. Finely chop the garlic. Cut one onion into small dice and the other into half-moons. Peel and trim the celery and cut into chunks, then slice the carrot into rounds.

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    Add the wine and orange juice

    Put all these ingredients into a large pot, mix together, pour in the wine and squeeze in the orange juice. If you'd like, and have an organic orange, wash it thoroughly, cut it into quarter-rounds and add it to the marinade as well.

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    Leave to marinate

    Add the beef, cut into large chunks or slices, to the prepared marinade. Leave to marinate for at least 24 hours.

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Provençal Beef with Root Vegetables

bohynekuchyne
Active time total 3 h 42 min
Prep 25 min Cook 3 h 17 min
13 Ingredients
7 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 13 ingredients

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What's in it?

680 kcal

Calories

34 g

Carbohydrates

19 g

Fats

57 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Meat paired with root vegetables has an irresistibly delicious quality all its own. Slow-braised vegetables soak up the flavour of the meat, while the meat, in turn, takes on the aroma and taste of the vegetables. If you chop part of the vegetables finely, they'll break down completely during the long cooking time, naturally thickening the sauce – no flour or lazy instant roux needed.

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