“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.”
Ingredients:
- 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
Instructions:
- 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.
- 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.
- Add the carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
- 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.
- 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.
- Taste the stew and season with salt and pepper as needed.
- Serve the Provencal beef stew hot, garnished with chopped fresh parsley.
Enjoy your hearty and flavorful Provencal beef stew!