Provincial Beef Stew

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This Provincial Beef Stew is a comforting and flavorful dish that brings the tastes of Southern France into your home. It combines tender beef with hearty vegetables, aromatic herbs, and a rich broth, creating a satisfying and savory meal. Perfect for a cold evening or a cozy family dinner, this stew is easy to prepare but delivers a deep, savory flavor profile. Here’s how to make it:

Ingredients:

  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds boneless beef chuck shoulder pot roast, cut into 1-inch pieces
  • 4 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup dry red wine
  • 3 cups ready-to-serve beef broth
  • 1 can (14 1/2 ounces) diced tomatoes with garlic, undrained
  • 1 tablespoon herbes de Provence (a blend of dried herbs like thyme, rosemary, oregano, and basil)
  • 1 pound new potatoes, 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 niçoise olives, pitted and cut in half
  • 1/4 cup chopped fresh basil
  • Grated Parmesan cheese (optional, for garnish)

Preparation:

Step 1: Prepare the Beef

  1. Coat the Beef: In a small bowl, combine the flour, salt, and pepper. Set aside 1 tablespoon of this flour mixture for later. Lightly coat the beef pieces with the remaining flour mixture.

Step 2: Brown the Beef

  1. Heat the Oil: In a stockpot, heat 2 teaspoons of olive oil over medium heat until hot.
  2. Brown the Beef: Add half of the beef to the pot and cook until browned on all sides. Remove the beef and set it aside. Repeat with the remaining beef and 2 teaspoons of oil.

Step 3: Cook the Aromatics

  1. Sauté the Vegetables: Add the chopped onion and garlic to the same pot. Cook and stir for 3-5 minutes or until the onions are tender and translucent.
  2. Deglaze the Pot: Add the dry red wine to the pot and increase the heat to medium-high. Scrape the browned bits off the bottom of the pot with a wooden spoon, cooking for 1-2 minutes until the wine is slightly reduced.

Step 4: Add Broth and Herbs

  1. Add Broth and Tomatoes: Stir in the beef broth, diced tomatoes with garlic, and herbes de Provence. Return the browned beef to the pot and bring the mixture to a boil.
  2. Simmer: Reduce the heat, cover the pot tightly, and let it simmer for 1 1/2 hours, or until the beef is fork-tender.

Step 5: Add Vegetables

  1. Add the Potatoes and Squash: Add the cut potatoes, zucchini, and yellow squash to the pot. Continue to simmer for another 15 minutes or until the potatoes are tender.
  2. Add Olives and Basil: Stir in the niçoise olives and fresh basil, and cook uncovered for 2-3 minutes to heat through.

Step 6: Serve

  1. Garnish and Serve: Ladle the stew into bowls, and if desired, sprinkle with grated Parmesan cheese. Serve hot with crusty bread for dipping.

Tips:

  • Herbes de Provence: This herb blend is key to giving the stew its signature flavor. If you don’t have herbes de Provence, you can substitute with a mixture of thyme, rosemary, and oregano.
  • Substitute Olives: If you can’t find niçoise olives, Kalamata olives are a good substitute, though they will alter the flavor slightly.
  • Make Ahead: This stew tastes even better the next day as the flavors continue to develop. It can be refrigerated for up to 3 days or frozen for later use.
  • Wine: Choose a dry red wine like Cabernet Sauvignon or Merlot for the best depth of flavor. The wine helps to tenderize the meat and adds richness to the broth.

Conclusion:

Provincial Beef Stew is a warm, flavorful dish that brings a taste of Provence right into your kitchen. With tender beef, fresh vegetables, and aromatic herbs, this stew is perfect for a hearty meal that will impress family and friends. Easy to make and full of rich flavors, it’s a perfect choice for any special occasion or a cozy weeknight dinner.

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