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Provincial beef stew


“Transport your taste buds to the sun-drenched hillsides of Provence with this hearty and aromatic Provencal beef stew. Bursting with rich flavors and wholesome ingredients, this classic French dish is a comforting ode to rustic cooking at its finest. Tender chunks of beef simmered in a fragrant broth with tomatoes, red wine, and a bouquet of herbs, create a culinary symphony that delights the senses. Perfect for chilly evenings or weekend gatherings, this Provencal beef stew is sure to become a cherished favorite in your repertoire of comforting meals.”

provencale beef scaled 1


  • 1 1/2 lbs (680g) beef stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 red bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef chunks and brown them on all sides, about 5 minutes. Remove the beef from the pot and set aside.
  2. In the same pot, add a bit more olive oil if needed, then add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes.
  3. Add the carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
  4. Return the browned beef to the pot. Add the diced tomatoes (with their juices), beef broth, red wine (if using), tomato paste, dried thyme, and dried rosemary. Stir to combine.
  5. Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 1 1/2 to 2 hours, or until the beef is tender.
  6. Taste the stew and season with salt and pepper as needed.
  7. Serve the Provencal beef stew hot, garnished with chopped fresh parsley.

Enjoy your hearty and flavorful Provencal beef stew!

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