Beef Stew Provencale
A hearty Provençal beef stew with tender meat, savory olives, and aromatic herbs, perfect for comforting family dinners and showcasing classic French flavors.
Ingredients
- 1/4 lb. salt pork ⓘ
- 1 1/2 lb. boneless beef chuck tip or round ⓘ
- 1 c. dry red wine ⓘ
- 1/2 c. water ⓘ
- 2 cloves garlic, chopped ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. dried thyme leaves ⓘ
- 1/4 tsp. dried rosemary leaves ⓘ
- 1/4 tsp. pepper ⓘ
- 1 bay leaf ⓘ
- 6 carrots, cut into 1-inch pieces ⓘ
- 2 medium onions, cut into fourths ⓘ
- 1/2 c. pitted ripe olives ⓘ
- snipped parsley ⓘ
- French bread ⓘ
Instructions
- Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes.
- Partially freeze beef for about 1 hour to ease cutting.
- Fry salt pork in a Dutch oven over medium heat until crisp; remove with a slotted spoon and drain on paper towels.
- Cook and stir beef in hot fat until brown, about 15 minutes; drain excess fat.
- Add wine, water, garlic, salt, thyme, rosemary, pepper, and bay leaf to the beef.
- Heat to boiling; reduce heat to low, cover, and simmer for 1 hour.
- Add carrots, onions, and olives; continue cooking until vegetables are tender.
- Remove bay leaf; sprinkle with snipped parsley before serving.
- Serve hot with French bread.
Tips & Substitutions
For the best flavor, use a full-bodied dry red wine like Cabernet Sauvignon. If you can't find salt pork, pancetta or bacon can be suitable substitutes. Consider adding a splash of balsamic vinegar for extra depth in flavor. To save time, use pre-chopped vegetables or frozen carrots. Remember to let the beef partially freeze for easier cutting; this step is essential for achieving uniform cubes.
Serving Suggestions
Serve this hearty Beef Stew Provencale with crusty French bread for dipping. A fresh green salad with a light vinaigrette pairs well to balance the richness of the stew. For a complete meal, consider serving it alongside creamy mashed potatoes or a side of roasted vegetables. This dish also makes a great filling for a savory pie, similar to Homemade Mincemeat For Pies.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave it in a covered dish, stirring halfway through to ensure even heating. If the stew thickens too much, add a splash of water or broth to loosen it.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Stew Provencale contains roughly 941 calories, with 82g protein, 59g carbohydrates, and 46g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (206% of the Daily Value), and protein (163% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1355mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After browning the salt pork and beef, transfer everything to the slow cooker, add the wine, water, and seasonings, and cook on low for 6-8 hours. This method allows the flavors to meld beautifully and results in tender meat.
What can I use instead of olives?
If you're not a fan of olives, you can omit them entirely or substitute with capers for a similar briny flavor. Alternatively, chopped sun-dried tomatoes can add a nice depth and acidity to the dish. Adjust the seasoning accordingly to maintain balance.
How can I thicken the stew if it's too watery?
If your stew is too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water to create a slurry, then stirring it into the stew and simmering for a few minutes until it thickens. Another option is to mash some of the cooked vegetables to achieve a thicker consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).