Provençal Beef Stew

Transport your taste buds and cozy up with this rich, hearty, and comforting Provençal Beef Stew. With melt in your mouth tender chunks of chuck roast, a garden of aromatic herbs and veggies, and bright pop of white wine, this is a stew that is both elevated and elegant yet laid back and the definition of a hug in a bowl.

Is there anything more comforting than a warm bowl of beef stew? Whether it’s Roasted Poblano Beef Stew, or this southern French inspired version, it’s always food that warms the soul. Perfect for a lazy Sunday of low and slow cooking, this beef and vegetable stew is one of those dishes that makes you dream of the leftovers. Simmered low and slow until the beef is delicate and tender, the flavors build, getting better and better.

Sweet chunks of carrots, earthy mushrooms, pillowy bites of potatoes, and pop of pearl onions will have you diving in for the next bite. This is a dish you can easily entertain with but also use as part of your meal prep for the week. There is nothing easier than warming up a bowl of stew after a long day at work. Just don’t forget the crusty bread!

Why You’ll Love This Recipe

• Make Ahead and Freezer Friendly. Provencal beef stew is one of those dishes that is even better the next day. You can make this on the weekend and enjoy it for easy lunch and dinner options during the week. It also freezes extremely well and is easy to warm up straight from frozen.
• Customizable Ingredients. I use my favorite assortment of vegetables for this beef and vegetable stew recipe, but you can easily swap and mix with what you like and have on hand. Make sure to check out suggestions for other additions.
• Layers of Flavor. This stew is cooked in layers, with each layer building on the next. Low and slow not only equals tender meat and veggies, but also an incredible depth of rich, bold, yet comforting flavor.

Ingredients

• Beef: You can use either a whole chuck roast that you cut into cubes, or stew meat for this recipe. If you do use stew meat I recommend a higher grade for tenderness.
• Pantry Ingredients: From the pantry you’ll need beef broth, Worcestershire sauce, tomato paste, and a can of whole tomatoes.
• Aromatics: Shallots and garlic make up the first layer of flavor for this hearty French beef stew.
• Vegetables: In addition to the traditional addition of celery and carrots, you will also need Yukon gold potatoes, fresh green beans, turnips, mushrooms, and from the freezer section pearl onions and peas.
• Seasonings: In addition to salt and pepper you’ll need herbs de Provence. This classic French herb blend includes floral lavender, thyme, tarragon, and marjoram. There’s also a little crushed red pepper flake for heat.
• Fresh Herbs: Lemony thyme is added at the beginning of this soup and fresh basil and parsley are added at the end.
• Flavor Accents: White wine adds a bright note along with Dijon mustard and lemon juice.

Variations and Substitutions

• If you don’t like turnips, feel free to leave them out, or add an additional potato.
• Frozen green beans can also be used in this recipe. Add them at the same time you add the pearl onions.
• No pearl onions? No problem. You can add a diced sweet onion instead. Sauté the onion at the same time as the celery and carrots.
• Other vegetables also work in this beef stew. Zucchini and yellow squash are delicious additions. Add them at the same time you add the pearl onions as they are quick cooking.
• Feel free to wilt in either spinach or chopped kale at the end of cooking.

How to Make Provençal Beef Stew

• Prepare the beef. If using a chuck roast, cut your meat into 1″ cubes. Pat dry and generously season with kosher salt and pepper.
• Brown the meat. Heat a large Dutch oven over medium high heat and add olive oil. Working in batches, add the beef, careful not to crowd the pan. Allow all sides of the of the meat to brown. Remove from the pan and proceed with the remaining meat. You may need to cook the beef in 2-3 batches.
• Sauté the aromatics. Lower the heat to medium. Add the remaining oil. Add the shallots and garlic and stir for 2 minutes.
• Add the carrots and celery. Allow them to cook until just beginning to soften. Season with a pinch of kosher salt.
• Cook the tomato paste. Add the tomato paste and allow it to cook until it deepens into a darker color, about 2 minutes.
• Deglaze the with white wine. Pour in the white wine and add the herbs de Provence and crushed red pepper flakes. Make sure to scrape up the bottom of the pan, getting any brown bits. Let the wine come to a simmer.

• Bring the soup to a simmer. Add the beef back into the pan along with the green beans, potatoes, turnips, bay leaf, thyme, broth, Worcestershire sauce, and canned tomatoes. Use your spoon to break up the tomatoes. Once the stew has come to a simmer add the parmesan rind and cover with a lid.
• Allow the stew to cook for an hour. Stir occasionally, but allow the stew to cook until the vegetables are beginning to get soft, and the meat tender.
• Add the mushrooms. At the 1-hour mark stir in the mushrooms. Allow them to cook for another 30-45 minutes or until the meat is tender.
• Stir in the peas and pearl onions. Allow the stew to cook for another 15-20 minutes uncovered.
• Finish it off. Remove the bay leaves and parm rind. Stir in the basil, parsley, lemon juice, and Dijon mustard. Taste and add any additional salt or pepper.

How to Store Provençal Beef Stew

• All the Provencal beef stew to cool before transferring it to an airtight container. Keep it refrigerated and it will last for up to five days in the refrigerator.
• You can also freeze this beef and vegetable stew. Let it cool completely before dividing it into freezer safe bags or containers. If freezing in bags, place them flat on a baking sheet. Allow them to freeze and then stack them how you like for easy and convenient storage. They will last up to three months in the freezer.
  • You can either allow the beef stew to defrost overnight in the refrigerator or cook it directly from frozen.

Tips From the Beach

• Keep your veggies chunky. This will not only give the stew great, hearty texture, but it will prevent them from overcooking, allowing you to add items like the potatoes in earlier.
  • If you like a smaller bite to your veggies, hold off adding the potatoes until you add the mushrooms.
• If you like a brothier stew, add another cup or two of beef broth.
• If you like a thicker stew, mix together 2 tablespoons of room temperature unsalted butter with 2 tablespoons of flour to form a paste. Drop dollops of the mixture into the hot soup after you add the peas and pearl onions. Allow the stew to cook until thickened. This is called a beurre monte.
• San Marzano tomatoes are recommended for the whole tomatoes. They have a slightly sweeter flavor.
• The cooking time will vary depending on your beef. Cook to tenderness, not so much time.
• Season each layer as you go with a pinch of kosher salt.

Frequently Asked Questions

Provençal Beef Stew

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Transport your taste buds and cozy up with this rich, hearty, and comforting Provençal Beef Stew. 

• Author: Nicole Stover
• Prep Time: 15
• Cook Time: 120
• Total Time: 2 hours 15 minutes
• Yield: 6-8 1x
• Category: Stew
• Method: Simmering
• Cuisine: French

Ingredients

Units USM Scale 1x2x3x

• 2 pounds stew meat or chuck roast cut into 1″ pieces
• 2 tablespoons olive oil divided
• 2 large shallots diced
• 6 garlic cloves minced
• 2 large carrots, chopped into large chunks
• 2 celery stalks chopped into large chunks
• 2 tablespoons tomato paste
• 1 tablespoon Herbs de Provence
• 1/2 teaspoon crushed red pepper flakes, or more to taste
• 1 1/4 cups dry white wine such as Pinot Grigio
• 2 Yukon gold potatoes, large dice
• 2 turnips, peeled and diced (optional)
• 1 cup green beans, halved
• 28 ounces whole tomatoes
• 1/2 tablespoon Worcestershire sauce
• 32 ounces beef broth
• 2 teaspoons fresh thyme, plus additional for garnish
• 2 bay leaves
• Parmesan rind, optional
• 8 ounces cremini or button mushrooms, halved, larger mushrooms quartered
• 1 cup frozen pearl onions
• 1 cup petite peas
• 1 tablespoon Dijon mustard
• Juice of 1/2 lemon
• 1/8 cup fresh basil chiffonade
• 1/8 cup fresh parsley chopped
• Grated Parmesan for serving

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Instructions

1. Heat a large Dutch oven over medium high heat and add 1 Tbsp. oil.
2. Pat the beef dry. Season all sides generously with salt and pepper.
3. Add 1/2 to 1/3 of the beef to the hot pan, careful not to crowd. Allow the first side to sear before turning and browning the remaining sides. Remove from the pan and brown the remaining meat.
4. Lower the heat to medium.
5. Add the other 1 Tbsp of oil. Add the shallots and garlic and cook for 2 minutes until fragrant.
6. Add the celery and carrots, seasoning with kosher salt, and cook for 2 minutes.
7. Add the tomato past and cook until slightly darkened in color.
8. Pour in the wine, scraping up the bits from the bottom of the pot. Add the Herbs de Provence and crushed red pepper. Let come to a simmer.
9. Add the canned tomatoes. Use your spoon to break them up.
10. Add the beef back into the pot along with any drippings. Add the potatoes, turnips, green beans, thyme, Worcestershire sauce, and Parm rind if suing. Stir to combine. Allow the stew to come to a simmer and then cover.
11. Let the stew cook for an hour to 1 1/2 hours, until the vegetables and meat are becoming tender. Add the mushrooms.
12. Allow the stew to cook for another 30-45 minutes until the vegetables and beef are almost completely tender.
13. Stir in the pearl onions and peas and let cook for another 15-20 minutes, uncovered.
14. Stir in the Dijon mustard, basil, parsley, and lemon juice. Taste and add additional salt if needed.
15. To serve, garnish with additional herbs, freshly grated parmesan, and lemon wedges if desired. 

Notes

• Keep the veggies cut chunky. This will allow them to cook longer without becoming mushy, as well as give the stew a hearty texture.
• If you like a thinner stew add an additional 2 cups broth.
• If you prefer a thicker stew, mix together 2 Tbsp room temperature unsalted butter with 2 Tbsp flour to form a paste. Drop in dollops of the mixture after adding the onions and peas. Let come back to a simmer and cook until thickened.
• This stew freezes beautifully and will last up to three months in the freezer.