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Provencal Beef Stew

Chris Scheuer
  • 0 minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Baby carrots

2

Bay leaf, medium

1 lb

Mushrooms

1 tbsp

Rosemary, fresh

1 tbsp

Thyme, fresh

2 cups

Beef broth, low sodium

2 tbsp

Tomato paste

2 tsp

Anchovie paste

1/4 cup

All purpose flour

1/2 tsp

Black pepper, freshly ground

2 tsp

Salt

2 tbsp

Sunflower oil

1 tbsp

Butter

2 cups

Red wine, dry

2

sirloin tip roast (trimmed and cut into 1 1/2 to 2-inch cubes)

12

Medium garlic cloves* (peeled and crushed slightly)

1

Medium onion (halved and sliced in thin wedges)