Creamy Beef Provencal

  • 1, 3 lb chuck roast; quartered into equal cubes
  • 4 medium carrots; cut about 3/4 inch thick at an angle
  • 1 head of garlic; shaved thin
  • 1 small bulb fennel; trimmed and julienned
  • 1 yellow onion; julienne
  • 1, 14 oz can whole peeled tomatoes in juice
  • Small (6.5oz) can sun-dried tomato tapenade
  • 1/4 cup brandy
  • 1 sprig each: rosemary, thyme, sage
  • 1/2 tsp orange or lemon zest
  • 1/3 cup flour
  • 3 1/2 cups chicken stock
  • Small handful chopped parsley
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan
  • Salt and fresh cracked pepper; as desired
  • More parmesan and parsley; for garnish
  • Hot buttered egg noodles; for serving
  • Vegetable oil; as needed

Salt and pepper each piece of meat. In a deep skillet, on high heat,  add enough vegetable oil to lightly cover bottom of pan. Once oil is hot but not smoking, add meat and brown on all sides (about 2 minutes per side). Place carrots on the bottom of crock pot and then add browned meat on top. Then add garlic, fennel, onion, tomatoes, tapenade, brandy, zest and herbs. In a separate bowl whisk together chicken stock and flour. Pour over the top. Cook for 4 hours on high and then turn to low for an additional 2 hours until meat begins to fall apart. Remove meat from pot and portion over noodles in wide shallow bowls. Whisk in parsley, cream, parmesan and salt and pepper. Garnish with more parsley and parmesan and enjoy!

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