Beef Stew Provencal Recipes

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DAUBE DE BOEUF (PROVENCAL BEEF STEW)



Daube de Boeuf (Provencal Beef Stew) image

Chilly nights call for hearty stews, and this French-inspired classic made with rich red wine and bright orange zest will warm you right up.

Provided by Fanny Slater

Categories     Stew

Time 12h40m

Number Of Ingredients 16

1 750-milliliter bottle dry red wine
4 tablespoons neutral oil (such as vegetable or grapeseed), divided
1/8 teaspoon ground cloves (or 4 whole cloves)
1 teaspoon grated orange zest, plus more for garnish
1 dried bay leaf
2 pounds beef shoulder or chuck roast, cut into 2-inch cubes
1 1/2 teaspoons coarse salt, divided, plus more to taste
3/4 teaspoon freshly ground black pepper, divided, plus more to taste
1 large sweet onion, rough chopped (about 3 cups)
2 carrots, rough chopped
8 ounces white button or cremini mushrooms, stems on, rough chopped
4 large cloves garlic, minced
1 tablespoon chopped fresh thyme
1 28-ounce can whole peeled tomatoes
2 tablespoons pitted and chopped Nicoise olives
2 tablespoons chopped fresh parsley

Steps:

  • Prepare the marinade by whisking together the wine, 2 tablespoons of the oil, the ground cloves, and the orange zest. Pour the mixture into a large resealable bag, and add the bay leaf and the beef. Marinate the beef in the refrigerator for at least 6 hours, or preferably overnight.
  • When you are ready to cook, preheat the oven to 300°F.
  • Take the chill off the meat by allowing it to come to room temperature before you're ready to begin cooking, and then drain it in a colander with a bowl underneath to catch any marinade that drips off. Reserve the remaining marinade.
  • Dry the beef using paper towels, and then season the meat with 1 teaspoon salt and 1/2 teaspoon pepper.
  • In a large heavy-bottomed oven-safe pot like a Dutch oven or cast iron pan placed over medium-high heat, add the remaining 2 tablespoons oil, and swirl to coat the pan. Working in batches so you don't steam the meat, sear the beef until it is dark golden brown on all sides. Using a slotted spoon, remove the beef pieces from the pan and set them aside on a plate.
  • Lower the heat to medium. Add the onions, carrots, mushrooms, garlic, thyme, and remaining salt and 1/4 pepper. Saute until the onions have softened, about 3 minutes.
  • Return the beef pieces and their juices to the pan, and then stir in the leftover marinade and tomatoes. Bring the mixture to a rolling boil, and cook for 3 more minutes.
  • Cover the pot, place in the oven, and bake until the meat is fall-apart tender, about 6 hours. Just before serving, stir in the olives, and then season the sauce to taste with additional salt and pepper if necessary. Remove the bay leaf and any whole cloves.
  • Garnish with the parsley, and orange zest to taste. Serve over mashed potatoes or another starch like egg noodles.

Nutrition Facts : ServingSize 1 small plateful, Calories 479 calories, Sugar 10.3 g, Sodium 745.6 mg, Fat 22.5 g, SaturatedFat 5.4 g, TransFat 0.5 g, Carbohydrate 18.1 g, Fiber 4.3 g, Protein 47.3 g, Cholesterol 125.4 mg

PROVENçAL BEEF STEW



Provençal Beef Stew image

A unique twist on classic stew, this dish features the flavors of herbs de Provence with potatoes, zucchini, squash and olives.

Provided by BIWFD

Categories     Entrée

Time 2h15m

Yield Makes 6 servings

Number Of Ingredients 17

1 beef Chuck Shoulder Roast Boneless, cut into 1-inch pieces (about 2 pounds)
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 cup chopped onion
1 tablespoon minced garlic
1 cup dry red wine
3 cups beef broth
1 can (14-1/2 ounces) diced tomatoes with garlic, undrained
1 tablespoon herbs de Provence
1 pound new potatoes, cut into quarters
2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices
2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices
1/2 cup niçoise olives, pitted and halved
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese (optional)

Steps:

  • Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef Chuck Shoulder Roast pieces with remaining flour mixture.
  • Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
  • Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbs de Provence and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
  • Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with cheese, if desired. Recipe adapted from the Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Nutrition Facts : Calories 360

BEEF STEW PROVENCAL



Beef Stew Provencal image

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 18

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

Steps:

  • In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.

PROVENçAL BEEF STEW



Provençal Beef Stew image

Make and share this Provençal Beef Stew recipe from Food.com.

Provided by Brenda.

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 cup onion, chopped
1 tablespoon garlic, minced
1 cup dry red wine
3 cups ready-to-serve beef broth
1 (14 1/2 ounce) can tomatoes with garlic, diced, undrained
1 tablespoon herbes de provence
1 lb new potato, cut into quarters
2 small zucchini (cut lengthwise in half, then crosswise into 1/2-inch thick slices)
2 small yellow squash (cut lengthwise in half, then crosswise into 1/2-inch thick slices)
1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted and cut in half
1/4 cup fresh basil, chopped
grated parmesan cheese (optional)

Steps:

  • Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
  • Lightly coat beef with larger amount of flour mixture.
  • Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
  • Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
  • Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
  • Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
  • Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
  • Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
  • Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
  • Serve with parmesan cheese, if desired.

Nutrition Facts : Calories 585.2, Fat 32.9, SaturatedFat 12.5, Cholesterol 104.3, Sodium 1034.8, Carbohydrate 27.3, Fiber 3.2, Sugar 3.5, Protein 36.8

SLOW-COOKER PROVENCAL BEEF STEW



Slow-Cooker Provencal Beef Stew image

Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France).

Provided by JackieOhNo

Categories     Stew

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 1/2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 tablespoons all-purpose flour
2 medium onions, cut into quarters
8 garlic cloves, crushed
1/4 cup dry red wine
1 cup fat free low-sodium beef broth
2 tablespoons tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14 1/2 ounce) can diced tomatoes, drained
3 cups sliced zucchini (1-inch slices)
2 cups sliced carrots (1-inch slices)

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
  • Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
  • Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
  • Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.

Nutrition Facts : Calories 388.9, Fat 24.1, SaturatedFat 9.3, Cholesterol 78.2, Sodium 727.7, Carbohydrate 18.2, Fiber 3.6, Sugar 7.6, Protein 23.6

DAUBE PROVENCAL (FRENCH BEEF STEW)



Daube Provencal (French Beef Stew) image

This recipe comes from Cooks Illustrated Magazine November 2005. It is delicious and luscious. This is somewhat labor intensive but worth it!

Provided by EnjoyingLife

Categories     Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 21

3/4 ounce dried porcini mushrooms, rinsed well
1 boneless beef chuckeye roast, trimmed of excess fat and cut into 2 inch chunks (about 3 1/2 lbs)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 tablespoons olive oil
5 ounces salt pork, rind removed
4 large carrots, peeled and cut into 1 inch rounds (about 2 cups)
2 medium onions, halved and cut into 1/8 inch thick slices (about 4 cups)
4 medium garlic cloves, sliced thin
2 tablespoons tomato paste
1/3 cup all-purpose flour
1 (750 ml) bottle red wine (cabernet is suggested)
1 cup chicken broth
1 cup water
4 slices zest from 1 oranges, removed with vegetable peeler, each strip about 3 inches long, cleaned of white pith, and cut length
1 cup pitted nicoise olive, drained well (kalamata olives can be substituted)
3 anchovy fillets, minced (about 1 teaspoon)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 (14 1/2 ounce) can whole tomatoes, drained and cut into 1/2 inch dice
2 tablespoons minced fresh parsley leaves

Steps:

  • Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2 inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside.
  • Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
  • Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
  • Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.

Nutrition Facts : Calories 734.5, Fat 46.9, SaturatedFat 13.1, Cholesterol 33, Sodium 2102.3, Carbohydrate 38.9, Fiber 6.7, Sugar 12.1, Protein 8.7

PROVENCAL BEEF STEW (IN CROCK POT)



Provencal Beef Stew (In Crock Pot) image

This if from the WW site, and I've added a few ingredients, which don't change the point value, which is 4 per serving. If you aren't on a diet, this is still really good. The pureed beans make the stew very hearty.

Provided by A la Carte

Categories     Stew

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb lean stewing beef
cooking spray, 1 spray
1 small onion, chopped
2 cups mushrooms, sliced
2 large garlic cloves, minced
2 large carrots, sliced
15 ounces cannellini beans, drained and rinsed
1 cup beef broth
14 1/2 ounces canned diced tomatoes
1/4 cup sun-dried tomato (rinsed)
1 chipotle chile in adobo, chopped (optional)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper (or to taste)

Steps:

  • Place the beef in your crock pot, on high heat.
  • Add onion, mushrooms and garlic to a 12" non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
  • Add carrots.
  • Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
  • Add all remaining ingredients.
  • Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
  • I served this over spinach, but it would be nice in a big bowl with some lovely French bread!

Nutrition Facts : Calories 291.8, Fat 9.4, SaturatedFat 3.5, Cholesterol 44, Sodium 550, Carbohydrate 28.1, Fiber 6.9, Sugar 5.6, Protein 24.9

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