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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