Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Provencal beef pot roast by WW

Provencal beef pot roast

10
Points®
Total Time
3 hr 25 min
Prep
15 min
Cook
3 hr 10 min
Serves
4
Difficulty
Moderate
The warm sunshine, colourful landscapes and beauty of France’s most painted region are harnessed within this hearty dish, that’s big in both flavour and satisfaction

Ingredients

Oil spray

2 x 3 second spray(s)

Shortcut bacon

125 g, (Buy 137.5g), fat trimmed, chopped

Brown onion

1 medium, chopped

Mushrooms

200 g, (button), halved

Red wine

80 ml, 1/3 cup, (dry)

Dried herbs

1 tbs, (Provencal)

Canned diced tomatoes

400 g

Beef stock

1 cup(s), (250ml)

Worcestershire sauce

1 tbs

Beef, blade steak, raw

560 g, (buy 700g) fat trimmed

Carrot(s)

2 medium, peeled, coarsely chopped

Potato(es)

250 g, (300g desiree), peeled, coarsely chopped

Zucchini

2 medium, trimmed, cut into thick batons

Fresh flat-leaf parsley

2 tbs, finely chopped

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Add onion and bacon and cook, stirring occasionally, for 5 minutes or until onion has softened. Add mushrooms and cook, stirring, for 3–4 minutes or until mushrooms are tender.
  2. Add red wine and herbs and bring to the boil. Boil until almost evaporated. Add tomatoes, stock and Worcestershire sauce and bring to the boil.
  3. Meanwhile, heat a non-stick frying pan over medium-high heat. Lightly spray beef with oil and cook, turning, for 5 minutes or until browned. Add beef to saucepan with tomato mixture and reduce heat to low. Simmer, covered, for 1½ hours, turning meat twice during cooking.
  4. Add carrots, potatoes and 1 cup (250ml) water and simmer, covered, for 1 hour 15 minutes, turning meat twice during cooking. Add zucchini and simmer, uncovered, for 10 minutes or until vegetables and beef are tender.
  5. Remove beef and thinly slice. Divide beef, vegetables and sauce among plates. Serve sprinkled with parsley.

Notes

Provençal herbs (or Herbes de Provence) is a mixture of dried herbs such as thyme, rosemary, bay, basil, savory and, occasionally, lavender. It is available from delicatessens.

You might like

You might like