Description
A heartwarming and flavorful Provençal beef stew slow-cooked with red wine and aromatic herbs.
Ingredients
Scale
- 2 lbs Chuck roast, cut into chunks
- 1 cup Red wine (Cabernet Sauvignon or Merlot)
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 2 Carrots, diced
- 2 Potatoes, diced
- 2 stalks Celery, diced
- 4 cups Beef broth
- 2 tbsp Olive oil
- 1 tsp Thyme, dried
- 1 tsp Rosemary, dried
- 2 Bay leaves
- Salt and Pepper, to taste
Instructions
- Sear the beef – Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper and sear in batches until browned.
- Sauté the aromatics – Add chopped onions and minced garlic to the pot, sautéing until softened.
- Add wine and flavors – Deglaze the pot with red wine, scraping the bottom to release browned bits. Add thyme, rosemary, and bay leaves.
- Combine ingredients – Return the beef to the pot along with carrots, potatoes, and celery. Pour beef broth in until covered. Bring to a gentle boil.
- Simmer low and slow – Reduce heat to low, cover, and simmer for at least 120-180 minutes, stirring occasionally.
- Final seasoning – Taste and adjust with salt, pepper, or fresh herbs if necessary.
- Serve and enjoy – Ladle into bowls and serve with crusty bread or a salad.
Notes
For extra flavor, let the stew rest off the heat for 30 minutes before serving. Can be served with crusty bread or creamy polenta.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
Keywords: beef stew, Provençal, hearty meal, comfort food, slow-cooked