Estouffade de Boeuf Provencale

by Michelle on October 29, 2008

I’ve been so bad with my blog and especially with my on-line monthly cooking groups! But I’m finally to the point where I do have a bit more free time and hopefully I will be able to catch up with my postings.

The Estouffade de Boeuf Provencale was the Whisk Wednesdays recipe from about a month ago and I just never could find an hour to type up my post. But here it is and it was OHhhhhhhhhhhhh so good too! We had it on a rather brisk, fall day so it was a perfect tummy warmer.

Estouffade de Boeuf Provencale
Recipe adapted from Le Cordon Bleu

5 oz pork fat back sliced 1/8″ thick
2 1/2 lbs beef chuck roast

Marinade:
1 onions
2 carrots
1 tomato
4 cloves of garlic
1 Bouquet Garni
20 peppercorns
4 c. dry red wine
3 TBL cognac (I subbed brandy)
3 TBL EVOO

3 TBL vegetable oil
3 oz bacon rind
3 TBL flour
1 lb tomatoes
Salt
6 oz black olives

All Rights Reserved 2008 © Big Black Dog

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Comments

  • Shari October 29, 2008 at 11:49 pm

    This was a good stew! Glad you liked it and found some time to make/blog it!

  • Kayte October 30, 2008 at 10:56 am

    It’s a brisk day here today, too…this looks really good now…when I made it, it was 90 degrees outside! Oh, what a couple of weeks will do…LOL. Looks great!

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