Best 6 Provençal Beef Stew Recipes

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Provençal Beef Stew, a traditional dish from the Provence region of France, is a hearty and flavorful stew that combines the robust flavors of beef, red wine, and aromatic herbs. This classic French dish is a feast for the senses, with tender pieces of beef braised in a rich and savory sauce. Whether you're a seasoned chef or a home cook looking for a comforting and delicious meal, this Provençal Beef Stew recipe will guide you through the steps to create an unforgettable dish that will transport your taste buds to the heart of Provence.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STEW PROVENCAL



Beef Stew Provencal image

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 18

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

Steps:

  • In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.

PROVENCAL BEEF STEW (IN CROCK POT)



Provencal Beef Stew (In Crock Pot) image

This if from the WW site, and I've added a few ingredients, which don't change the point value, which is 4 per serving. If you aren't on a diet, this is still really good. The pureed beans make the stew very hearty.

Provided by A la Carte

Categories     Stew

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb lean stewing beef
cooking spray, 1 spray
1 small onion, chopped
2 cups mushrooms, sliced
2 large garlic cloves, minced
2 large carrots, sliced
15 ounces cannellini beans, drained and rinsed
1 cup beef broth
14 1/2 ounces canned diced tomatoes
1/4 cup sun-dried tomato (rinsed)
1 chipotle chile in adobo, chopped (optional)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper (or to taste)

Steps:

  • Place the beef in your crock pot, on high heat.
  • Add onion, mushrooms and garlic to a 12" non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
  • Add carrots.
  • Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
  • Add all remaining ingredients.
  • Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
  • I served this over spinach, but it would be nice in a big bowl with some lovely French bread!

Nutrition Facts : Calories 291.8, Fat 9.4, SaturatedFat 3.5, Cholesterol 44, Sodium 550, Carbohydrate 28.1, Fiber 6.9, Sugar 5.6, Protein 24.9

WW PROVENCAL BEEF SLOW COOKER STEW



Ww Provencal Beef Slow Cooker Stew image

Make and share this Ww Provencal Beef Slow Cooker Stew recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Stew

Time 6h50m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean beef round, cut into 1 inch cubes
1 spray nonstick cooking spray
1 small onion, chopped
2 cups mushrooms, sliced
2 garlic cloves, minced
2 large carrots, sliced
15 ounces canned pinto beans, drained and rinsed
1 1/2 cups beef broth, divided
14 1/2 ounces canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 tablespoons thyme

Steps:

  • Place a beef in a 5 quart slow cooker. Coat a 12 inch nonstick skillet with cooking spray. Add onions, mushrooms, and garlic. Saute over medium high heat 5 minutes, stirring occasionally.
  • Place half of beans in a slow cooker. Place remaining beans in a blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.
  • Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme if desired.

PROVENçAL BEEF STEW



Provençal Beef Stew image

Make and share this Provençal Beef Stew recipe from Food.com.

Provided by Brenda.

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 cup onion, chopped
1 tablespoon garlic, minced
1 cup dry red wine
3 cups ready-to-serve beef broth
1 (14 1/2 ounce) can tomatoes with garlic, diced, undrained
1 tablespoon herbes de provence
1 lb new potato, cut into quarters
2 small zucchini (cut lengthwise in half, then crosswise into 1/2-inch thick slices)
2 small yellow squash (cut lengthwise in half, then crosswise into 1/2-inch thick slices)
1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted and cut in half
1/4 cup fresh basil, chopped
grated parmesan cheese (optional)

Steps:

  • Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
  • Lightly coat beef with larger amount of flour mixture.
  • Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
  • Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
  • Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
  • Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
  • Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
  • Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
  • Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
  • Serve with parmesan cheese, if desired.

Nutrition Facts : Calories 585.2, Fat 32.9, SaturatedFat 12.5, Cholesterol 104.3, Sodium 1034.8, Carbohydrate 27.3, Fiber 3.2, Sugar 3.5, Protein 36.8

SLOW-COOKED PROVENCAL BEEF STEW



Slow-Cooked Provencal Beef Stew image

Number Of Ingredients 18

2 large green leek leaves
1 bay leaf
1 celery stalk
2 sprigs fresh parsley, w/stems
3 sprigs fresh thyme
1 2-in-long strip orange peel
3 tablespoons EVOO
2 ounces bacon
3 pounds Beef stew meat, such as chuck, trimmed & cut into 1-1/2 in pieces
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, divided
2 medium yellow onions
3 cloves garlic
1-1/2 pounds carrots, sliced into 1-in rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle full-bodied red wine (Pinot Noir)
1/2 cup fresh parsley

Steps:

  • 1. Preheat oven to 250°F
  • 2. To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
  • 3. To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
  • 4. Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and ¼ teaspoon pepper.
  • 5. Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and ¼ teaspoon pepper. Transfer the mixture to the bowl with the beef.
  • 6. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
  • 7. Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
  • 8. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
  • 9. Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.
  • Make Ahead tip: Make Ahead Tip: Prepare through Step 8, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stovetop for about 30 minutes or in a 350°F oven for 1¼ hours before serving.
  • Equipment: Kitchen string, parchment pape
  • Serve over mashed potatoes or polenta!

PROVENCAL BEEF STEW



PROVENCAL BEEF STEW image

Categories     Soup/Stew     Beef

Number Of Ingredients 19

4lbs boneless chuck roast
3 T olive oil
2 med. onions - halved and sliced 1/8" thick
3/4 oz porcini mushroom
1/3 C unbleached flour
2 T tomato paste
1 bottle Cab Sauv
1 1/2 C chicken broth
1 cup water
1 lb carrots
5 oz salt pork tied together
4 3in long strips of orange zest cut into thin match sticks
1 C kalamata olives patted dry and coarsely chopped
4 med. garlic cloves sliced thinly
3 anchovy filets rinsed and minced
5 sprigs thyme
2 bay leaves
1 14.5oz can whole tomatoes drained and chopped
2 T minced fresh parsley leaves

Steps:

  • Preheat oven to 325. Pat beef dry with paper towel. Season with salt and pepper. Heat 1T olive oil over med-hi heat and brown half meat, remove to bowl, brown remaining meat. Transfer to a bowl. Add 1T oil to pot. Add onions, mushrooms, and 1/2 t salt. Cook until softened. Stir in the flour and tomato paste and cook stirring constantly for one minute. Whisk in wine, broth and water. Deglaze bottom of pan. Stir in meat with accumulated juices, carrots, salt pork, orange zest, 1/2 of the olives, garlic, anchovies, thyme bundle, and bay leaves. Bring to simmer. Arrange meat so that it is all covered by liquid. Cover pot leaving 1" opening. Transfer to oven. Cook 3-4 hours until beef is fork tender. Remove and discard salt pork, thyme bundle, and bay leaves. Stir in tomatoes and remaining olives. Cover and let heat thoroughly. Stir in parsley before serving.

Tips:

  • Use high-quality beef. Choose a well-marbled cut of beef that will braise well, such as chuck roast or short ribs.
  • Brown the beef before braising. This will help to develop flavor and prevent the meat from becoming tough.
  • Use a good quality red wine. The wine will add flavor and depth to the stew.
  • Don't be afraid to experiment with different vegetables. Some good options include carrots, celery, onions, potatoes, and mushrooms.
  • Season the stew well. Use a variety of herbs and spices to create a flavorful dish.
  • Let the stew simmer for at least 2 hours. This will allow the flavors to develop and the meat to become tender.
  • Serve the stew with a side of bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Provencal Beef Stew is a classic French dish that is perfect for a cold winter night. It is a hearty and flavorful stew that is sure to please everyone at the table. With its tender beef, savory sauce, and fresh vegetables, this stew is a true winner. So next time you're looking for a delicious and easy meal, give Provencal Beef Stew a try. You won't be disappointed!

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