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This Provencal Beef Stew stands out for its rich, slow-braised flavors that develop beautifully over hours, thanks to the marinating in red wine and a medley of herbs.
The deep infusion of orange zest and Niçoise olives adds a unique Mediterranean twist, balancing savory and bright notes.
Nutritionally, this dish is a powerhouse of protein, offering about 48 grams per serving, perfect for muscle repair and satiety.
While it contains a moderate amount of fat, much comes from heart-healthy olive oil and the flavorful bacon lardons, contributing to good fats.
The stew is also fiber-rich, thanks to the vegetables and mushrooms, supporting digestion and fullness.
Although it’s a long-cook recipe, it’s ideal for weekend meal prep, as the slow braise yields tender, melt-in-your-mouth beef with minimal hands-on time, making it a satisfying and impressive dish for family or guests.
Paired with buttered noodles or potatoes, it offers comfort with a gourmet flair.
Must-Have Tools for Perfect Results
Dutch Oven
Essential for browning beef and slow braising, a heavy, oven-safe Dutch oven evenly distributes heat and locks in moisture, delivering tender, flavorful results every time. Beyond this stew, it’s perfect for soups, roasts, and one-pot meals.
Sharp Chef’s Knife
A sharp, sturdy chef’s knife is indispensable for prepping beef cubes, chopping vegetables, and slicing bacon into lardons cleanly and efficiently, ensuring uniform cooking and reducing prep time.
Wooden Spoon
Ideal for scraping browned bits off the pot’s bottom without damaging the cookware, a wooden spoon helps build flavor layers and is gentle on non-stick surfaces, making it a versatile kitchen staple.
Skillet
Used to sauté mushrooms in butter and olive oil to add a final rich, caramelized layer to the stew. A good quality skillet is valuable for searing, frying, and sautéing a wide range of dishes.
Measuring Spoons
Precision in seasoning and spice balance is critical in this recipe. Measuring spoons ensure accurate amounts of herbs, salt, and spices, elevating the stew’s complex flavors.
French Provençal Beef Stew
Equipment
- 1 Dutch oven (6-1/2 quart, oven-safe)
- 1 Sharp Chef’s Knife
- 1 Wooden Spoon
- 1 skillet (medium size)
- Measuring Spoons (set)
Ingredients
For the Marinade:
- 1 large onion thinly sliced (about 1/4-inch)
- 2 medium carrots cut into rounds (about 3/4 cup)
- 2 tablespoons fresh mixed herbs chopped (such as rosemary, thyme, and parsley)
- 2 dried bay leaves
- 2 garlic cloves minced (about 1 1/2 teaspoons)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cloves
- 1 tablespoon extra virgin olive oil
- 750 ml bottle of robust red wine e.g., Côtes du Rhône
- ⅓ cup red wine vinegar
- 3 pounds beef chuck trimmed and cut into 2-inch cubes
For Cooking the Stew:
- Olive oil as needed for browning
- Kosher salt and freshly ground black pepper to taste
- 4 –5 sprigs each of fresh thyme rosemary, and parsley, tied together (bouquet garni)
- 4 ounces thick-cut bacon cut into 1/4-inch strips (lardons)
- 28 ounces canned whole tomatoes drained, seeded, and chopped
- 1 tablespoon fresh orange zest
- ½ cup Niçoise olives or other small black olives
- ½ pound white button mushrooms quartered (or halved if large)
- 1 tablespoon unsalted butter
- Fresh parsley chopped, for garnish
- Buttered egg noodles or boiled potatoes for serving (optional)
Instructions
- Prepare and Marinate the Beef: In a large mixing bowl, combine the sliced onion, carrot coins, chopped herbs, bay leaves, minced garlic, salt, black pepper, ground cloves, olive oil, red wine, and red wine vinegar. Stir well to incorporate all ingredients. Add the beef cubes to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours, allowing the beef to soak up the rich flavors.
- Preheat Oven and Prepare for Browning: When ready to cook, preheat your oven to 350°F (175°C). Remove the beef cubes from the marinade and pat them dry using paper towels; reserve the marinade for later. Season the beef cubes lightly with salt and pepper.
- Render Bacon and Brown Beef: Heat about one tablespoon of olive oil in a large Dutch oven over medium heat. Add the bacon lardons and cook until the fat is released but before the bacon crisps, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, add the beef cubes to the hot Dutch oven and sear each side until deeply browned (approximately 3 minutes per side). Add more olive oil if needed between batches. Transfer browned beef to a separate bowl.
- Build the Stew Base: Pour the reserved marinade along with the vegetables into the Dutch oven, stirring and scraping the browned bits from the bottom with a wooden spoon to capture maximum flavor. Return the browned beef and bacon to the pot. Stir in the chopped tomatoes, orange zest, and the bouquet garni.
- Braise the Beef: Bring the stew to a gentle boil on the stovetop, then cover the Dutch oven with its lid and place it in the preheated oven. Braise for 1 hour at 350°F. Afterward, reduce the oven temperature to 250°F (120°C) and continue cooking, covered, for an additional 3 to 4 hours. Stir occasionally to prevent sticking and ensure even cooking, until the beef becomes tender and succulent.
- Sauté Mushrooms: While the stew braises, heat one tablespoon each of olive oil and butter in a skillet over medium heat. Add the mushrooms and cook, stirring frequently, until they release their juices and become golden brown, about 6–8 minutes. Remove from heat and set aside.
- Final Assembly and Seasoning: Remove the Dutch oven from the oven and discard the bouquet garni and bay leaves. Skim off any excess fat from the surface of the stew. Gently fold in the sautéed mushrooms and Niçoise olives. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the stew into warmed bowls and serve alongside buttered egg noodles or boiled potatoes if you prefer a heartier meal. Garnish with a sprinkle of fresh parsley for a vibrant finish.
Notes
- Bacon Lardons: For best results, stack thick-cut bacon slices and slice directly down with a sharp knife into 1/4-inch wide strips. This method ensures even pieces that render fat nicely without burning.
- Marinating Time: Don’t rush the marinade; allowing the beef to soak in the wine and herbs overnight intensifies flavor and helps tenderize the meat.
- Thickening the Sauce: If you prefer a thicker sauce, remove the meat and vegetables after braising. Dissolve 1 tablespoon of cornstarch in 1 tablespoon of cold water and stir into the braising liquid. Bring to a boil over medium heat until thickened, then return beef and veggies to the pot before serving.
- Wine Selection: Choose a full-bodied red wine you enjoy drinking, as the flavor deeply influences the final dish. A Côtes du Rhône or Châteauneuf-du-Pape works beautifully.
- Make Ahead Tip: This stew tastes even better the next day as the flavors meld. Reheat gently on the stovetop, adding a splash of water or broth if needed.
Chef’s Secrets to Deep Flavor
To achieve the rich, layered flavor of this Provencal Beef Stew, patience is key.
Start by marinating the beef cubes overnight in red wine, herbs, and aromatic spices—this tenderizes the meat and infuses it deeply.
Don’t rush the browning process; searing the beef in batches over moderate heat creates a beautiful caramelized crust that locks in juices and builds complex taste.
When adding the reserved marinade and vegetables, make sure to scrape the browned bits off the bottom of the pot with a wooden spoon — this deglazing step is essential for developing the stew’s signature depth.
Low and slow braising in the oven ensures the beef becomes melt-in-your-mouth tender without drying out.
Lastly, sautéing the mushrooms separately adds a fresh, earthy note and texture contrast just before serving.
These thoughtful steps elevate this stew from good to exceptional.
Serving Suggestions to Impress Guests
This hearty beef stew pairs wonderfully with classic buttered egg noodles or creamy mashed potatoes, both of which soak up the luscious sauce perfectly.
For a lighter option, serve it over steamed cauliflower rice or alongside roasted root vegetables to add balance and variety.
A crisp green salad with a lemon vinaigrette cuts through the stew’s richness and adds refreshing acidity.
When it comes to beverages, a glass of the same robust red wine used in the stew, such as a Châteauneuf-du-Pape or Côtes du Rhône, complements the flavors seamlessly.
Garnishing with freshly chopped parsley adds a vibrant color and a hint of herbal brightness to each bowl.
Whether serving for a cozy family dinner or a special occasion, these pairing ideas create a memorable and well-rounded meal.
Storage Tips for Best Freshness
This stew stores beautifully and often tastes even better the next day as the flavors meld.
Allow the stew to cool completely before transferring it to airtight containers.
Refrigerate for up to four days. When reheating, warm gently on the stovetop over low heat, stirring occasionally, and add a splash of water or broth if the sauce has thickened too much.
For longer storage, freeze the stew in portioned containers for up to three months.
To thaw, place in the refrigerator overnight and reheat slowly. Avoid microwaving directly from frozen as it can cause uneven warming and toughen the meat.
Proper storage ensures you can enjoy this comforting dish any time with minimal effort.
Frequently Asked Questions Answered
1. Can I use other cuts of beef?
Yes! While chuck is ideal for slow braising because of its marbling and tenderness, brisket or short ribs also work well and add richness.
2. Is it necessary to marinate overnight?
Marinating helps develop flavor and tenderizes the meat, but if short on time, marinate for at least 4 hours to still benefit.
3. Can I substitute the red wine?
A dry red wine is best for depth of flavor. If you prefer non-alcoholic options, use grape juice mixed with a splash of vinegar, but the flavor profile will change slightly.
4. How do I make the stew thicker?
After braising, remove solids and stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) into the liquid. Heat until thickened, then combine again.
5. Can I prepare this in a slow cooker?
Yes, after browning the beef and cooking the bacon, transfer everything to a slow cooker and cook on low for 6-8 hours. Add mushrooms and olives toward the end.
This recipe is inspired by stripedspatula and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.