Beef Provencale

Total Time: 2 hrs 45 mins Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ingredients

• 2 lbs steak (works well with tougher steaks like chuck or flank)
• 2 tablespoons olive oil
• 1 onion
• 1 1/2 cups dry red wine
• 2 tablespoons fresh parsley
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 2 bay leaves
• 1/2 lb bacon
• 14 ounces crushed tomatoes
• 1 cup beef stock
• 3 carrots
• 1/3 cup nicoise olive
• 4 sprigs thyme, to garnish

Recipe

• 1 cube the steak to 1" cubes.
• 2 slice the onion and chop the herbs.
• 3 combine steak, onion, 1 tbsp olive oil, half of the herbs, and 1 cup of the wine in a bowl. cover and marinate in the refrigerator overnight.
• 4 the next day, cut the bacon to 1/2" lengths.
• 5 remove beef and onions from marinade, reserving marinade.
• 6 add 1 tbsp olive oil to a large, heavy saucepan (dutch oven works well) and brown beef and onions. do this in batches if needed.
• 7 remove beef and onions, put bacon in the pan and cook until crisp.
• 8 return beef and onions to pan, pour in the reserved marinade, add 1/2 cup wine and cook about 2 minutes, scraping the pan to deglaze. add tomatoes, the remaining herbs, and the stock. season to taste with salt and pepper.
• 9 cover and simmer 1 1/2 hours. meanwhile, peel and slice the carrots into coins. pit the olives if needed.
• 10 add olives and carrots and simmer, uncovered, for 30 minutes. add more salt and pepper if necessary.
• 11 meat should be tender and carrots should be tender but not mushy. adjust final cooking time as needed.
• 12 plate, then pour a little of the juice over each serving. garnish with a sprig of thyme.
• 13 serve with potatoes (baked or mashed), roasted asparagus, and crusty bread for mopping up the juices.