Provençal Beef Stew

PREP TIME 30 mins
COOK TIME 3 hr
SERVINGS 6
  • POSTED Dec 28th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 lbs boneless beef chuck roast, cut into 2-inch pieces
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 2 slices thick-cut bacon, cut into 1/2-inch pieces
  • Salt and pepper, to taste
  • 2 cups shallots, thinly sliced
  • 2 Tbsp brandy, such as Cognac
  • 2 Tbsp tomato paste
  • 3 garlic cloves, finely chopped
  • 2 tsp DLM Herbes de Provence
  • 2 cups red wine
  • 1 (14.5-oz) can whole, peeled tomatoes, squished
  • 4 strips orange zest
  • 1 lb slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
  • ¼ cup coarsely chopped fresh flat-leaf parsley

INSTRUCTIONS

1
Position a rack in the lower third of the oven. Heat to 325ºF.
2
Season beef cubes generously with the salt and pepper. In a large Dutch oven, heat oil and bacon over medium heat, stirring occasionally, just until bacon is browned but not crisp, 5 to 6 minutes. Remove bacon and set aside. In same pan, brown beef in a single layer and cook until golden brown on all sides. Remove from pan and set aside. Repeat until all beef is browned.
3
Pour off all but about 1 tablespoon fat. Add shallots and season to taste with salt and pepper. Let shallots cook briefly for a minute or two until just soft. Add brandy and let it reduce. Add tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for one minute.
4
Add wine, stirring and scraping the bottom of the pan with a wooden spoon and bring to a boil. Add in tomatoes and their liquid, the orange zest, the beef (along with accumulated juices), and bacon to the pot.
5
Finally, add carrots and bring to a simmer. Cover and slide into the oven.
6
Cook the stew, stirring every 45 minutes, until the meat is fork-tender, 2 to 3 hours.
7
Before serving, skim off any surface fat (if there is any), season to taste with salt and pepper, and stir in the parsley.

Reviews

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Jan 20th

Made this in honor of Julia Child. She would approve the results. Bon appetit.

- Karen


Feb 5th

One of the best stews I've ever made. Delicious!

- Susan

Dorothy Lane Market says:

Thank you so much for letting us know! It is such a great stew on these wintry days. 

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