Provencal Beef Stew Recipe
A delicious slow cooked beef stew full of delightful flavors and aromas. Marinating the meat overnight gives this stew a truly flavorful taste. Serve cooked small potatoes.
Preparation: 30 minutes (marinate 12 hours)
Cooking: 4 hours 20 minutes
10 servings
- 3 pounds beef cubes
- 1/3 pound bacon, chopped
- 1 "bouquet garni" (Combine 3 bay leaves, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon parsley, 1 2 inch orange peel strip and 1/2 sliced celery stalk in cheese cloth and tie with kitchen string)
- 2 medium red onions, sliced
- 2 minced garlic cloves
- 10 white mushrooms, quartered
- 5 carrots, peeled and sliced
- 1 bottle Burgundy red wine (750 ml)
- 1 tablespoon tomato paste
- 2 tablespoons fresh ground pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon sea salt
- 2 tablespoons butter
- In a very large bowl, combine beef, vegetables, wine, vinegar and bouquet garni then marinate overnight (around 12-16 hours). Drain the ingredients and separate the meat from the vegetables. Set everything aside.
- Melt butter into a large dutch oven and brown bacon for 3-4 minutes. Set aside.
- Brown the beef cubes gradually for around 10 minutes until each piece is correctly browned on each side. Set aside.
- Brown onion for 3-4 minutes then put the meat and bacon back into the pot.
- Combine all of the ingredients together in the dutch oven, cover and cook for 4 hours (depending on the type of oven you have) at 250F. Always check your stew to ensure there is enough liquid.
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