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Recipes
Slow-Simmered Steak Provençal

Simmering

Slow-Simmered Steak Provençal

15 min prep

105 min cooking

Serves 4

Difficulty 2/5

This hearty meal is reminiscent of Osso Bucco. Serve steak with buttered new potatoes and green beans.

Ingredients

1 lb (500 g) Boneless Beef Blade Simmering Steak (or 1¼ lb/625 g Bone-in), 1 inch (2.5 cm) thick 3 tbsp (45 mL) vegetable oil, divided 5 cloves garlic, chopped 1 small onion, diced 1 cup (250 mL) diced carrot ½ cup (125 mL) diced celery 1 cup (250 mL) beef broth or dry white wine 1 tbsp (15 mL) grated lemon zest 1 tbsp (15 mL) fresh thyme leaves (or 1 tsp/5 mL dried) 1 bay leaf Salt and pepper

Get Ingredients

Directions

1. Pat steak dry with paper towel. Heat 1 tbsp (15 mL) of the oil over medium-high heat in enamelled cast-iron pan with lid or Dutch oven and brown meat on both sides; transfer to a plate and set aside. 2. Preheat oven to 325°F. Heat remaining oil in pan; add garlic, onion, carrot and celery and cook, stirring occasionally, for about 5 minutes or until softened. Stir in beef broth, lemon zest, thyme and bay leaf; bring to boil, scraping up bits stuck to pan. 3. Return browned meat and accumulated juices to pan. Cover and cook in a 325°F oven for about 1½ hours or until beef is fork-tender. Season with salt and pepper to taste. 4. Discard bay leaf. Cut steak into thin slices and serve with pan sauce and vegetables.

Tip

For best browning and flavour, pat steaks dry with paper towels before searing.

How to Cook It

Simmering

Cuts Used in This Recipe

Steaks

Blade Simmering Steak

Chuck Roll

Boneless Bottom Blade Pot Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.