Beef Stew with Herbs de Provence Recipe

Beef Stew with Herbs de Provence Recipe

  • 2 pounds rump roast, trimmed
  • 2 tablespoons olive oil
  • 1 cup celery, chopped
  • 1/2 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup dry red wine
  • 3 cups beef broth, low salt
  • 2 tablespoons Carb Options™ Ketchup
  • 1 tablespoon herbes de Provence
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground pepper
  1. Trim and cut beef into bite sized pieces.
  2. Heat the oil in a pot over medium-high heat. Brown the beef cubes in batches making sure they are not crowded. Using tongs or a slotted spoon, remove each batch to a bowl.
  3. Add to the pot, the celery and onions. Saute for 1 minute stirring frequently. Add the garlic and cook another 30 seconds or so. Add the red wine, broth, ketchup, herbs, Worcestershire and pepper. Bring to a boil and scrape up any brown bits that might be stuck to the pot. Boil for about 2-3 minutes, reducing the liquids. Stir occasionally.
  4. Add the meat and reduce heat to simmer. Cover and simmer for 30 minutes.
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