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Big Black Dog: Whisk Wednesdays — Estouffade de Boeuf Provencale

October 29, 2008

Whisk Wednesdays — Estouffade de Boeuf Provencale



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

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



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2 Comments:

Blogger Shari@Whisk: a food blog said...

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

October 29, 2008 at 6:49 PM  
Anonymous Kayte said...

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!

October 30, 2008 at 5:56 AM  

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