Beef, French

Beef Provencal

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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
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Beef Provencal

Course: MainCuisine: French
Servings

8

servings
Prep time

45

minutes
Cooking time

3

hours 
Calories

205

kcal
Total time

3

hours 

45

minutes

This 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.

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