Slow Simmer Beef Provencal
Savor the rich, rustic flavors of the French countryside with this Slow Simmer Beef Provençal recipe, a hearty and aromatic dish perfect for comforting family dinners or entertaining guests. Tender chunks of beef chuck are slowly braised in a fragrant medley of red wine, beef stock, and Provençal herbs like rosemary and thyme, creating a melt-in-your-mouth texture that’s infused with robust flavor. A finishing touch of briny Kalamata olives and sweet cherry tomatoes elevates the dish, adding vibrant pops of Mediterranean flair. With a simmering time of up to three hours, this dish rewards patience with deeply complex flavors, while its classic combination of ingredients pairs beautifully with crusty bread, creamy mashed potatoes, or silky egg noodles. Whether you’re recreating a taste of Provence in your own kitchen or indulging in an effortlessly elegant meal, this Beef Provençal is pure comfort food at its finest.
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Recipe Information
Ingredients
- 2 lbs Beef chuck, cut into 2-inch cubes
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Carrot, peeled and sliced into rounds
- 2 stalks Celery stalks, diced
- 2 tbsp Tomato paste
- 1.5 tbsp All-purpose flour
- 1.5 cups Red wine
- 3 cups Beef stock
- 1 leaf Bay leaf
- 2 sprigs Fresh thyme, tied in a bundle
- 0.5 tsp Dried rosemary
- 0.75 cup Kalamata olives, pitted and halved
- 1.5 cups Cherry tomatoes, halved
- 2 tbsp Fresh parsley, chopped
Instructions
Pat the beef cubes dry with paper towels and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches to avoid overcrowding. Remove the browned beef and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion, garlic, carrot, and celery until the vegetables are softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1-2 minutes to caramelize. Sprinkle the flour over the mixture, stirring to coat evenly.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.
Return the browned beef to the pot. Pour in the beef stock, ensuring the meat is mostly submerged. Add the bay leaf, thyme bundle, and dried rosemary. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and allow the beef to simmer gently for 2-3 hours, stirring occasionally, until the meat is tender and the flavors are well-developed.
During the last 30 minutes of cooking, stir in the Kalamata olives and halved cherry tomatoes. Continue to simmer uncovered to allow the sauce to thicken slightly.
Discard the bay leaf and thyme bundle. Taste and adjust seasoning with additional salt and black pepper, if necessary.
Serve the Beef Provencal hot, garnished with chopped fresh parsley. Pair with crusty bread, mashed potatoes, or egg noodles for a complete meal.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 977 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.
