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Provençal Beef Stew

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 Scale
  • 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

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. 

Find it online: https://beachgirlgrills.com/provencal-beef-stew/