Provenal Beef Stew
Immerse yourself in the rustic flavors of southern France with this Provençal Beef Stew, a hearty and aromatic dish that's perfect for cozy dinners. Tender chunks of seared beef chuck simmer slowly in a rich, deeply flavored broth infused with dry red wine, fresh herbs like thyme and rosemary, and a medley of vegetables including carrots, celery, and pearl onions. The addition of briny Kalamata olives and a touch of tomato paste lends a Mediterranean flair, while the slow cooking process ensures melt-in-your-mouth tenderness and robust flavor in every bite. Perfect for entertaining or family meals, this comforting stew pairs beautifully with crusty bread or creamy mashed potatoes, making it a satisfying option for cooler days. Packed with wholesome ingredients and a taste of Provence, this recipe is a must-try for lovers of French-inspired cuisine.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into thick rounds
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 1 cup dry red wine
- 4 cups beef or chicken stock
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 leaf bay leaf
- 1 cup kalamata olives, pitted
- 1 cup pearl onions, peeled (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons chopped parsley, for garnish
Instructions
Season the beef cubes with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.
Reduce heat to medium and add 1 tablespoon of olive oil to the pot. Stir in the diced onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
Deglaze the pot by pouring in the red wine. Scrape the browned bits from the bottom of the pot with a wooden spoon. Simmer for 3-4 minutes to reduce slightly.
Return the beef to the pot. Add the beef or chicken stock, diced tomatoes, tomato paste, thyme sprigs, rosemary sprigs, and the bay leaf. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and let the stew simmer gently for 2.5 to 3 hours, or until the beef is tender and the flavors have melded.
About 30 minutes before the stew is done, stir in the kalamata olives and pearl onions (if using). Adjust seasoning with salt and pepper to taste.
Remove the thyme sprigs, rosemary sprigs, and bay leaf before serving.
Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
