Description
A rich and comforting Provençal Beef Stew infused with red wine and aromatic herbs, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 2 pounds beef (Chuck or Brisket), cut into chunks
- 2 cups bold, dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 bay leaves
- 2 onions, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 8 ounces cremini or button mushrooms, sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the ingredients: Cut the beef into bite-sized chunks and season with salt and pepper. Dice the onions and carrots, and mince the garlic.
- Brown the beef: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches and set aside.
- Sauté the vegetables: In the same pot, sauté onions and carrots until softened. Add minced garlic and cook until fragrant.
- Deglaze with wine: Pour in the red wine and scrape the pot to release browned bits. Simmer until slightly reduced.
- Combine the ingredients: Return the beef to the pot, add tomato paste, beef broth, and herbs. Stir well and bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and let simmer for 2-3 hours, stirring occasionally.
- Finish and serve: Adjust seasoning, thicken sauce if needed, and serve hot with crusty bread.
Notes
For a different flavor, substitute beef with lamb or mushrooms for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: beef stew, French recipe, comfort food