Braised Beef Provencale
Feb. 23, 2010 5:58 am
Updated: Feb. 23, 2010 9:07 am
recently used herbs de Provence for the first time and fell in love
with the flavor. So, of course, I began looking for other ways to work
it into meals. This was a great dish for it. The roast beef, braised
with fennel, tomato, carrots and onion, combined with the herbs very
well. Be warned, don't overdue the orange zest, it can quickly
overwhelm the other flavors.
also liked serving it over noodles instead of more traditional mashed
potatoes. We used No Yolks to try to keep it lighter. It's a big
recipe, so we cut up the meat and just mixed it all together to make a
hot-dish (Minnesota-speak for casserole) for another meal.
Each serving of the meat, veggies and sauce is only 256 calories with 15 grams of fat and two of fiber.