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Beef provencale redux

Story Created: Mar 15, 2011 at 2:41 PM CDT

Story Updated: Mar 15, 2011 at 2:41 PM CDT

By Scott Koeneman / Fight theFatFoodie.com

Last year, I made a dish I called Braised Beef Provencale. I braised a chuck roast in a combination of stock, tomatoes, onion, carrots, fennel and brandy. I served it over a bed of eggless noodles. It was a wonderful recipe, but it was also 12 servings, far too much for our little family of three. I packed some of it up for lunches, but put aside the rest for another meal.

So, today's blog is the first of a regular feature I'm calling "Redux." In Redux, I'll talk about ways of coming up with fresh meals with leftovers.

In this dish, I fell back on my wife's Minnesota roots. It was on our visits back to see her family that I learned the term hot dish. In Minnesota, hot dish defines a general combination of noodles, meat and vegetables, usually held together with some version of Campbell's cream of mushroom soup, according to Nancy. Winter in parts of Minnesota can last 8 or 9 months, so I can appreciate their love for comfort food.

So, for this dish, I cut the roast up into bite size pieces and combined it, the onions, carrots, fennel and thickened braising liquid with the noodles. While I reheated the dish with relatively low heat, there wasn't much texture left in the veggies, so I glazed some carrots to go with it.

The hot dish is only 256 calories with 15 grams of fat and 2 of fiber.

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