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    Home » Main Dishes » Beef

    Published: Oct 11, 2014 by Anna · This post may contain affiliate links.

    Beef Provencal

    Jump to Recipe Print Recipe

    Braise this easy Beef Provencal recipe all afternoon long and be rewarded with fork-tender beef and the ultimate comfort food dinner.

    Beef Provencal in white bowl with carrots and thyme.

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    Have we ever shared the story of how Lisa and I became friends? It had little to do with us, actually, and everything to do with our boys. See, they were best buds in preschool and remain close to this day, six years later. When we discovered we also have daughters about the same age, it was a no-brainer to get the families together for dinner. It was after several meals that we realized we share a similar passion for food….and recipes. In fact, we’d often come home from dinner at each other’s house and say, “Hey, I make something just like that!”. This Beef Provencal is one of those recipes that we both count on as a delicious dinner staple, equally at home as a cozy Sunday supper or as the starring dish when entertaining friends and family.

    Beef Provencal is essentially a French version of beef stew loaded with mushrooms, carrots, tomatoes, garlic, onions and spices. The key to this deliciousness is the long, slow braise in a tightly sealed dutch oven, which makes the meat fork tender and the flavors meld beautifully. (I have this one on my Christmas list, but this one is a well-priced alternative.) 

    Fair warning: There is a bit of prep work involved in making this meal, but after the pot is popped in the oven, you can wipe your hands clean and enjoy a few hours to yourself.

    Short on time? I’ve made Beef Provencal the day before and rewarmed it in the oven, and it turns out just as tasty. It’s a very forgiving dish that lends itself to experimentation, or in my case, improvisational uses of what’s in the fridge. 🙂 Want more carrots? Go for it. Not a mushroom fan? Omit as you please. Crushing on tomatoes? The sky is the limit. 

    Just like old friends warm our hearts, favorite recipes bring joy to our bellies. This Beef Provencal ties together food and friendship for Lisa and I in a memorable way. We hope it becomes a favorite for your family, too. 

    Beef Provencal on a table with wine.

    Recipe

    Beef Provencal in a white bowl on top of cream, red, and yellow linens. Fork and knife on side.

    Beef Provencal

    Garnish With Lemon
    This belly warming beef provencal is one of our favorite dinner recipes!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 3 hours hrs
    Total Time 3 hours hrs 45 minutes mins
    Course Main Dishes
    Cuisine American
    Servings 8 servings
    Calories 205 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 tablespoon olive oil
    • 12 garlic cloves crushed
    • 1 3-pound boneless chuck roast, trimmed and cut into chunks
    • 1 ½ teaspoons salt divided
    • ½ teaspoon freshly ground black pepper divided
    • 1 cup red wine
    • 6 large carrots peeled and chopped
    • 16 ounces mushrooms halved
    • 1 large onion chopped
    • ½ cup beef broth
    • 2 tablespoons tomato paste
    • 2 teaspoons chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 1 14.5-ounce can diced tomatoes, undrained
    • 1 bay leaf
    • 16 ounces wide noodles such as egg noodles or papardelle, cooked according to package directions

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    Instructions
     

    • Preheat oven to 300 degrees.
    • Place olive oil in large dutch oven over medium low heat. Add garlic and cook for 5 minutes. Remove garlic with a slotted spoon.
    • Increase heat to medium high. Place half of beef in pan and sprinkle with ¼ teaspoon salt and ⅙ teaspoon pepper. Brown on all sides, about 4-5 minutes. Remove from pan and repeat with remaining beef, ¼ teaspoon salt and ⅛ teaspoon pepper.
    • Once all beef is browned, pour wine into pan to deglaze. (Make sure you scrape up all those delicious browned bits!) Return garlic and beef to the pan along with 1 teaspoon salt, ¼ teaspoon pepper, carrots, mushrooms, onion, beef broth, tomato paste, rosemary, thyme, diced tomatoes and bay leaf. Bring to a boil.
    • Cover pan and place in the oven. Bake for 2 ½ - 3 hours or until meat is fork tender. Remove bay leaf. Serve over noodles.

    Nutrition

    Serving: 1gCalories: 205kcalCarbohydrates: 29gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 9mgSodium: 514mgFiber: 4gSugar: 5g

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!

    « Easy Pulled Beef Sandwiches
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    About Anna

    Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!

    Reader Interactions

    Comments

    1. Thalia @ butter and brioche says

      October 12, 2014 at 7:18 pm

      Woo this beef stew looks incredibly delicious.. perfect for the transitioning weather here in Australia at the moment. Wish I had a bowlful to devour right now, great recipe!

      Reply
    2. Jodee Weiland says

      October 11, 2014 at 1:58 pm

      This dish looks wonderful! So delicious and full of rich flavors, who could resist this savory meal? Thanks for sharing!

      Reply
      • Anna says

        October 11, 2014 at 4:49 pm

        Thanks, Jodee. It's one of our favorites!

        Reply
    3. Alice @ Hip Foodie Mom says

      October 11, 2014 at 7:06 am

      Anna, this looks soooooo delicious!!! this is one of my fave dishes to make over the holidays. . love love love and pinned!!! A delicious dinner staple, indeed!

      Reply
      • Anna says

        October 11, 2014 at 4:49 pm

        Thanks, Alice. It's pure comfort food for cooler weather!

        Reply
    5 from 8 votes (8 ratings without comment)

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