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French Provençal Beef Stew

Ruth M. MoranRuth M. Moran
A hearty Provencal Beef Stew featuring tender beef chuck slowly braised in red wine, enriched with aromatic herbs, orange zest, Niçoise olives, and savory bacon lardons. Perfectly complemented by buttered egg noodles or potatoes, this dish delivers comforting Mediterranean flavors with a luxurious depth.
Prep Time 12 hours 10 minutes
Cook Time 4 hours 40 minutes
Total Time 16 hours 50 minutes
Course Main Course
Cuisine French, Mediterranean
Servings 6

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
  • teaspoon ground cloves
  • 1 tablespoon extra virgin olive oil
  • 750 ml bottle of robust red wine e.g., Côtes du Rhône
  • 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.
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