THIS BEEF PROVENCAL BRAISES ALL AFTERNOON FOR A FORK-TENDER, COLD WEATHER CONFORT FOOD.
Beef Provencal is essentially a French version of beef stew loaded with mushrooms, carrots, tomatoes, garlic, onions and spices. The key to this deliciousness is the long, slow braise in a tightly sealed dutch oven, which makes the meat fork tender and the flavors meld beautifully.
I have used this one as an alternative to a traditional turkey on Thanksgiving or Christmas. Served with a nice “Cab” or a good red blend, it is sure to please.
Fair warning: There is a bit of prep work involved in making this meal, but after the pot is popped in the oven, you can wipe your hands clean and enjoy a few hours to yourself.
Beef Provencal
Course: MainCuisine: French8
servings45
minutes3
hours205
kcal3
hours45
minutesThis belly warming meal is one of my favorites for the evening after a cold day.
Ingredients
1 tablespoon olive oil
▢12 garlic cloves crushed
▢1 3-pound boneless chuck roast, trimmed and cut into chunks
▢1 ½ teaspoons salt divided
▢½ teaspoon freshly ground black pepper divided
▢1 cup red wine
▢6 large carrots peeled and chopped
▢16 ounces mushrooms halved
▢1 large onion chopped
▢½ cup beef broth
▢2 tablespoons tomato paste
▢2 teaspoons chopped fresh rosemary
▢1 teaspoon chopped fresh thyme
▢1 14.5-ounce can diced tomatoes, undrained
▢1 bay leaf
▢16 ounces wide noodles such as egg noodles or papardelle, cooked according to package directions
Directions
- Preheat oven to 300 degrees.
- Place olive oil in large dutch oven over medium low heat. Add garlic and cook for 5 minutes. Remove garlic with a slotted spoon.
- Increase heat to medium high. Place half of beef in pan and sprinkle with ¼ teaspoon salt and ⅙ teaspoon pepper. Brown on all sides, about 4-5 minutes. Remove from pan and repeat with remaining beef, ¼ teaspoon salt and ⅛ teaspoon pepper.
- Once all beef is browned, pour wine into pan to deglaze. (Make sure you scrape up all those delicious browned bits!) Return garlic and beef to the pan along with 1 teaspoon salt, ¼ teaspoon pepper, carrots, mushrooms, onion, beef broth, tomato paste, rosemary, thyme, diced tomatoes and bay leaf. Bring to a boil.
- Cover pan and place in the oven. Bake for 2 ½ - 3 hours or until meat is fork tender. Remove bay leaf. Serve over noodles.