12
Beef provencale with
artichoke heartS and Sun
dried toMato tapenade
Makes 4 to 6 servings
1 (3 - 5 lb.) beef chuck roast
2 teaspoons Kosher salt, plus additional for seasoning
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup all-purpose flour
3 tablespoons vegetable oil
2 cups water
2 rounded teaspoons instant espresso
1 (14-1/2 oz.) can stewed tomatoes, Italian style
3 tablespoons Worcestershire sauce
1 tablespoon herbs de Provence
5 garlic cloves, peeled and smashed
4 medium carrots, peeled and cut into 2-inch pieces
2 parsnips
1 onion, halved and thinly sliced
1 cup Sun Dried Tomato Tapenade (recipe follows)
4 cups frozen artichoke hearts, thawed and drained
1/3 cup coarsely chopped fresh flat-leaf parsley
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