Provençal Beef Stew

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the beef stew meat and brown on all sides. Remove the beef from the pot and set aside.
2. In the same pot, sauté the diced onion and minced garlic until the onion is translucent and the garlic is fragrant.
3. Add the carrots and celery, cooking for a few minutes until slightly softened.
4. Return the browned beef to the pot. Stir in the diced tomatoes, red wine (if using), beef broth, tomato paste, dried thyme, dried rosemary, bay leaf, salt, and pepper. Mix well to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
6. Taste and adjust seasoning with salt and pepper if needed.
7. Remove the bay leaf before serving.
8. Serve hot, garnished with chopped fresh parsley if desired.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1.5–2 hours
• Total Time: 1 hour 50 minutes – 2 hours 20 minutes
• Servings: 6
• Difficulty Level: Easy

Variations & Substitutions

• Vegetables: Add parsnips, potatoes, or bell peppers for extra texture and nutrition.
• Herbs: Fresh thyme and rosemary can be used instead of dried for a brighter flavor.
• Wine-free version: Substitute red wine with extra beef broth for a non-alcoholic option.
• Spicy twist: Add a pinch of cayenne pepper or smoked paprika for a gentle heat.

Serving Suggestions