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{{#seo:
|title=Estouffade Provençale pour tante Jeanette a beef recipe
|titlemode=replace
|keywords=#estouffadeprovenaalepourtantejeanette #wine #diced #stew #bayleaves #celery #olives #steak #herbesdeprovence #vegetables #refrigerate
|hashtagrev=032020
|description=An easy beef stew from Provence, made especially for my aunt Janet. This needs to be started 48 hours in advance
}}

{{Template:AdvancePreparation}}

An easy [[Beef|beef]] [[Stew|stew]] from Provence, made especially for my aunt Janet. This needs to be started 48 hours in advance.
{{recipesummary
|TotalCalories = 4223
|PortionCalories = 1055
|DatePublished=19th January 2013
|Author = JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 2 days, 3 hours, 30 minutes
|PrepTime = 2 days
|CookTime = 3 hours 30 minutes
|Image = [[Image:Estouffade Provençale pour tante Jeanette recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Half wine / Half stock''

5/5

Brilliant tip - Thanks Rosemary.

 [[User:Sue_spins|Susie]] 
</tr></td>
</table>
[[Image:Draining the meat and vegetables in a salad spinner.jpg|thumb|300px|right|Draining the meat and vegetables in a salad spinner]]
{{RecipeIngredients
| 1.25 kg [[Stewing|stewing]] [[Steak|steak]], cubed
| 3 medium [[Onions|onions]], [[Diced|diced]]
| 3 bulbs [[Garlic|garlic]], or to taste, finely [[Diced|diced]]
| 2 [[Celery|celery]] stalks, finely [[Diced|diced]]
| 2 [[Carrots|carrots]], peeled and cut into small sticks
| Seasoning, to taste
| 2-3 teaspoons [[Herbes de Provence|herbes de provence]]
| 4 [[Bay leaves|bay leaves]]
| 1 750 ml bottle [[Red wine|red wine]]
| 2 tablespoons [[Olive oil|olive oil]]
| 1 tin chopped [[Tomatoes|tomatoes]]
| [[Olives]] (optional)
}}
===Method===

{{RecipeMethod
| In a large bowl, combine the [[Steak|steak]], [[Onions|onions]], [[Garlic|garlic]], [[Celery|celery]], [[Carrots|carrots]], seasoning, [[Herbes de Provence|herbes de provence]] and [[Bay leaves|bay leaves]] and pour the [[Red wine|red wine]] over it.
| Cover and [[Refrigerate|refrigerate]] for 24 hours.
| When ready, strain the [[Meat|meat]] and [[Vegetable|vegetable]] mixture thoroughly from the liquid, reserving the [[Wine|wine]] for later.
| Heat the [[Oil|oil]] in a deep stewpan until it is very hot, but not [[Smoking|smoking]].
| Add the [[Meat|meat]] and [[Vegetables|vegetables]] and allow them to cook until the [[Meat|meat]] is [[Brown|brown]].
| Remove the pan from the heat and reduce the heat to low.
| In the meantime, slightly heat the [[Wine|wine]] and add to the [[Meat|meat]] mixture.
| Return the [[Stew|stew]] to the heat and add the tinned [[Tomatoes|tomatoes]].
| [[Simmer]], covered, over a low heat until the [[Meat|meat]] is tender. This should take about 3 hours or more.
| Once cooked, allow the [[Stew|stew]] to cool and then [[Refrigerate|refrigerate]] again for at least 12 hours or until about 45 minutes before you are ready to serve.
| Remove as much of the [[Fat|fat]], that will have solidified on the surface, as possible.
| Place the pan on a medium heat and add the [[Olives|olives]], if using. Ad some beef [[stock]] if there is too little liquid left.
| Heat through for about 15 minutes, remove the [[Bay leaves|bay leaves]] and serve.
}}
===Serving suggestions===
Serve with [[Boiled|boiled]] or [[Mashed potatoes|mashed potatoes]].
===Variations===
There are many recipes for this, but they all have the same main ingredients. You can, of course, vary quntities to your own preference and if you find that a whole bottle of [[Wine|wine]] is not to your taste, then you can substitute some of it for [[Beef stock|beef stock]]. In fact, using a whole bottle of wine can overpower the stew, so unless you like particularly winey food, I would go for half wine and half stock. Alternatively, just use the wine for the [[marinade]], throw it away and then use 100% beef stock for cooking in.
===Chef's notes===
A good receptacle for marinading the ingredients is a [[salad spinner]]. Leave the [[Strainer|strainer]] inside it and use that for draining the [[Meat|meat]] and [[Vegetables|vegetables]].
{{RecipeLine}}
[[Category:Recipes|Estouffade provençale pour tante jeanette]]
[[Category:Beef recipes|Estouffade provençale pour tante jeanette]]
[[Category:French recipes|Estouffade provençale pour tante jeanette]]
[[Category:Main courses|Estouffade provençale pour tante jeanette]]
[[Category:Meat recipes|Estouffade provençale pour tante jeanette]]
[[Category:Stews and casseroles|Estouffade provençale pour tante jeanette]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/estouffadeprovenaalepourtantejeanette|#estouffadeprovenaalepourtantejeanette]] [[Special:Search/wine|#wine]] [[Special:Search/diced|#diced]] [[Special:Search/stew|#stew]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/celery|#celery]] [[Special:Search/olives|#olives]] [[Special:Search/steak|#steak]] [[Special:Search/herbesdeprovence|#herbesdeprovence]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/refrigerate|#refrigerate]]
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