Provencal Beef Stew
 
 
The best stews begin with sweet market carrots and vegetables and flavors become more robust through long simmers.
Author:
Ingredients
  • 1/4 cup all-purpose flour
  • 1/4 tsp freshly ground black pepper
  • 2 lbs beef stewing meat, cut into one inch cubes
  • 3 tbsp vegetable oil
  • 2 tbsp red wine vinegar
  • 1 cup red wine
  • 3 1/2 cups + beef broth
  • 2 bay leaves
  • 8 oz (227 g) cremini mushrooms (or any variety)
  • 1 medium yellow onion, chopped
  • 6 medium carrots, sliced into 1/4 inch rounds
  • 10 + baby potatoes, sliced
  • 1 1/2 tsp coarse kosher salt
  • 2 tbsp worcestershire sauce
  • 2 tbsp Herbs de Provence
  • Fresh thymes to taste
Instructions
  1. Stir together the flour and pepper in a large bowl. Add the beef and toss to coat.
  2. Heat 2 tbsp vegetable oil in a large dutch oven.
  3. Add 1/3 of the stew meat, browning all sides of each piece, approximately 5 minutes per batch. Do not overcrowd or rush this step. Remove from the pot when done.
  4. Repeat with the rest of the meat, browning in a total of 3 separate batches, adding additional oil as needed.
  5. Add the mushrooms to the pot and stir continuously to soften and brown the mushrooms.
  6. Splash in the red wine vinegar then add the red wine.
  7. Cook over medium heat, simmering while scraping and loosening the brown bits from the bottom of the pot.
  8. Once the bottom is scraped clean add back the beef, then the broth and two bay leaves.
  9. Bring to a boil then reduce to simmer.
  10. Cover and cook for 1 1/2 hours.. Do not skip this step.
  11. Add the onions and carrots and simmer covered for 10 minutes.
  12. Add the potatoes and simmer for another 30 minutes until all vegetables are cooked through.
  13. Season with 1 1/2 tsp kosher salt or to taste.
  14. Stir in worcestershire sauce, Herbs de Provence and fresh thyme to taste.
  15. Serve topping with sprigs of fresh thyme with mashed potatoes, polenta or (my favorite) a crusty loaf of rustic bread.
Recipe by Just a Smidgen at https://justasmidgen.com/2024/09/02/provencal-beef-stew/