Exploring the Flavors of Provence: Provençal Beef Stew Recipe
Embark on a culinary journey to the sun-kissed landscapes of Provence with our Provençal Beef Stew recipe! Inspired by the rustic charm and vibrant flavors of this enchanting region in southern France, this hearty stew captures the essence of Provencal cuisine in every spoonful. Slow-cooked to perfection with tender beef, aromatic herbs, and an array of farm-fresh vegetables, this stew is a celebration of the bountiful harvest and time-honored culinary traditions of Provence. Join us as we delve into the art of French cooking and savor the rustic elegance of Provençal cuisine with this comforting and soul-warming dish.
Immerse yourself in the flavors of the French countryside with our Provençal Beef Stew recipe. Crafted with succulent chunks of beef, fragrant herbs, and a medley of colorful vegetables, this hearty stew is a testament to the rustic simplicity and vibrant flavors of Provencal cooking. Slow-simmered to perfection, each spoonful is a journey through the sun-drenched fields and bustling markets of southern France. Whether enjoyed as a cozy family meal or a star attraction at your next dinner party, this Provençal Beef Stew is sure to transport your taste buds to the idyllic landscapes of Provence.
Provençal Beef Stew
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 cup cherry tomatoes halved
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine optional
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Add the beef cubes to the pot and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the sliced carrots, celery, and diced bell peppers, and cook for 5 minutes until slightly softened.
- Return the browned beef to the pot and add the halved cherry tomatoes, tomato paste, beef broth, and red wine (if using). Stir to combine.
- Tie the fresh thyme, rosemary, and bay leaves together with kitchen twine to make a bouquet garni, and add it to the pot.
- Season the stew with salt and pepper to taste.
- Bring the stew to a simmer, then reduce the heat to low and cover the pot with a lid.
- Let the stew simmer gently for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Once the stew is done cooking, discard the bouquet garni and adjust the seasoning if needed.
- Ladle the Provençal Beef Stew into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or cooked rice on the side.
