Steak Provencal

(0 Votes)
Updated May 17, 2018
EDR Steak Provencal
SERVES
6
COOK TIME
15 Min

Our easy version of Steak Provencal is inspired by a classic recipe from Provence, France. This fresh-tasting, aromatic beefy stew will add pizzazz to your humdrum weeknight dinner line-up.

What You'll Need

  • 1 tablespoon canola oil
  • 1 pound boneless beef top sirloin steak, cut into 1-inch chunks
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 3 yellow squash, cut into 1-inch chunks
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1 (14-1/2-ounce) can diced tomatoes
  • 2 tablespoons fresh chopped basil
  • 2 cups loosely packed fresh spinach leaves, trimmed

What to Do

  1. In a soup pot, heat the oil over high heat. Add the steak, onion, garlic, and pepper. Saute 6 to 8 minutes, or until steak and onions are browned, stirring frequently. 
     
  2. Add yellow squash, reduce heat to medium, and cook 3 to 4 minutes, or until squash is tender. Add beans, tomatoes, and basil; mix well. Cook 3 to 4 more minutes, or until heated through.
     
  3. Just before serving, stir in spinach and cook 2 to 3 minutes, or until spinach wilts.

Note

You might want to grate fresh Parmesan cheese over this right before serving. 

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 0.0
  • Calories from Fat 0
  • Total Fat 0.0 0 %
  • Saturated Fat 0.0 0 %
  • Trans Fat 0.0 0 %
  • Protein 0.0 0 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0 0 %
  • Sodium 0.0 0 %
  • Total Carbohydrates 0.0 0 %
  • Dietary Fiber 0.0 0 %
  • Sugars 0.0 0 %
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