Beef Provencal

Yumm…that is all I can say about this recipe. If you like beef stew you will LOVE this recipe. It was rated #1 in the Cooking Light magazine for their “Best Recipes of All Time” and let me tell you, there is a reason why. It was amazing, melt in your mouth beef. I hope you like it as much as we did!Beef Provencal

Prep: 30-40 minutes

Cook: 5 hours on high

Ingredients

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup red wine
  • 2 cups chopped carrot
  • 1 1/2 cups chopped onion
  • 1/2 cup lower-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Dash of ground cloves
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles) (you can also serve over rice or mashed potatoes)
  • *add any other veggies: celery, mushrooms, etc.

Directions:

Preheat the oven to 300°. Heat large pan over low heat, pour oil in, add garlic and cook for 5 minutes (stirring occasionally). Remove garlic with a slotted spoon and set aside. Increase the heat to medium-high heat and add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown meet on all sides, about 5 minutes. Remove the beef from pan and set aside. Add wine to pan and bring to a boil. Add back in garlic, beef, remaining 3/4 teaspoon salt, 1/4 teaspoon pepper, and the next 9 ingredients through bay leaf and bring to a boil. Pour everything into slow cooker and cook on high for 5 hours. Discard the bay leaf and serve over noodles, rice, or mashed potatoes.

*(The original recipe says this can be made in a dutch oven and cooked for 2.5 hours at 300F, which I would actually prefer. I don’t have my dutch oven right now so I used the slow cooker method)

Happy Eating!

Advertisements

Baked Lime Tilapia

I know I have mentioned this before, but my husband and I do not like a ton of seafood. If something tastes very fishy I cannot eat it. Therefore, I love tilapia! It’s not a fishy fish and so I like it 🙂 This is Bobby’s Baked Tilapia from the Food Network. We both really enjoyed it (me especially mmm). This dish is flavorful, light, and best of all quick to throw together!

Prep: 5-10 minutes

Cook: 12 minutes

Ingredients:

  • Butter cooking spray
  • 4 (6 to 8-ounce) tilapia fillets
  • Salt and freshly cracked black pepper
  • 1 lime, finely grated zest and juice
  • 2 tablespoons butter
  • 2 cloves minced garlic (this is my own addition)
  • Note: If you like more zip add a seeded and diced jalapeno

Directions:

Preheat oven to 425 degrees F. Coat a large cast iron skillet with a nonstick butter spray. Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper, garlic, lime zest and lime juice. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.

I served this over jasmine rice which was a delicious combination!

Serves: 4

Happy Eating 🙂