Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 1 ts Dried sage leaves
3 lb Beef chuck, cut into 1 to 1 ts Dried herbes de Provence
-2-inch chunks -or thyme leaves
2 md Onions, coarsely chopped 4 Whole cloves
4 Cloves garlic, coarsely 3 (1/2 inch wide) strips
-chopped -orange peel
5 Carrots, peeled and 1 Bay leaf
-quartered 1 ts Salt
6 Plum tomatoes, coarsely 1 ts Ground black pepper
-chopped 1 c Red wine
8 Fresh sage leaves, coarsely Water
-chopped OR

1. In ovenproof 5-quart Dutch oven or casserole, heat 1 T oil over
medium-high heat; brown beef on all sides, in batches. With slotted
spoon, remove beef and set aside.

2. Add remaining 2 T oil to pan. Reduce heat to medium and add onions
and garlic; saute 5 minutes. Stir in carrots, tomatoes, sage, herbes
de Provence, cloves, orange peel, bay leaf, salt, and pepper.

3. Pour red wine over all; add browned beef and enough water to cover
and stir to blend. Heat mixture to a gentle simmer. Meanwhile, heat
oven to 250'F. When mixture begins to simmer, remove from heat,
cover, and bake 4 flours, stirring occasionally. (If a thicker stew
is desired, uncover and bake 30 minutes longer to evaporate some
liquid.) Serve, or cool, cover, and refrigerate. Provencale Beef Stew
will taste even better the next day.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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