November 24, 2019
Provencal Yak Stew
Provençal Yak Stew A unique twist on classic stew, this dish features the flavors of herbs de Provence with potatoes, zucchini, squash and olives.
Ingredients: 1 Yak Chuck Roast Boneless, cut into 1-inch pieces (about 3 pounds) 1/4 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon pepper 4 teaspoons virgin olive oil 1 cup chopped onion 1 tablespoon minced garlic 1/4 cup dry red wine 3 cups beef broth 1 can (14-1/2 ounces) diced tomatoes with garlic, undrained 1 tablespoon herbs de Provence 1 pound new potatoes, cut into quarters 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices 2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices 1/2 cup black olives, pitted and halved 1/4 cup chopped fresh basil leaves Grated Parmesan cheese Cooking: Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat Yak Chuck Roast with remaining flour mixture.
Heat olive oil in stockpot over medium heat until hot. Brown Yak meat. Remove Yak meat from stockpot. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbs de Provence and reserved flour mixture. Return Yak meat to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until Yak meat is fork-tender. Cook's Tip: Herbs de Provence is a dried herb blend used in the cooking of southern France. Often sold in small clay crocks in supermarkets, it’s commonly a blend of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with cheese.
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