Slow-Simmered Steak Provençal

This hearty meal is reminiscent of Osso Bucco. Serve steak with buttered new potatoes and green beans.
Yield 4 Servings Prep. Time 15 min Cooking Time 105 min Total Time 120 min


Here are the following 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

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.