Provençal Beef Stew | Dorothy Lane Market

Provençal Beef Stew

PREP TIME 30 mins
COOK TIME 3 hr
SERVINGS 6
Chef Carrie Walters
  • POSTED Dec 28th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 lbs boneless beef chuck roast, cut into 2-inch pieces
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 2 slices thick-cut bacon, cut into 1/2-inch pieces
  • Salt and pepper, to taste
  • 2 cups shallots, thinly sliced
  • 2 Tbsp brandy, such as Cognac
  • 2 Tbsp tomato paste
  • 3 garlic cloves, finely chopped
  • 2 tsp DLM Herbes de Provence
  • 2 cups red wine
  • 1 (14.5-oz) can whole, peeled tomatoes, squished
  • 4 strips orange zest
  • 1 lb slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
  • ¼ cup coarsely chopped fresh flat-leaf parsley

INSTRUCTIONS

1
Position a rack in the lower third of the oven. Heat to 325ºF.
2
Season beef cubes generously with the salt and pepper. In a large Dutch oven, heat oil and bacon over medium heat, stirring occasionally, just until bacon is browned but not crisp, 5 to 6 minutes. Remove bacon and set aside. In same pan, brown beef in a single layer and cook until golden brown on all sides. Remove from pan and set aside. Repeat until all beef is browned.
3
Pour off all but about 1 tablespoon fat. Add shallots and season to taste with salt and pepper. Let shallots cook briefly for a minute or two until just soft. Add brandy and let it reduce. Add tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for one minute.
4
Add wine, stirring and scraping the bottom of the pan with a wooden spoon and bring to a boil. Add in tomatoes and their liquid, the orange zest, the beef (along with accumulated juices), and bacon to the pot.
5
Finally, add carrots and bring to a simmer. Cover and slide into the oven.
6
Cook the stew, stirring every 45 minutes, until the meat is fork-tender, 2 to 3 hours.
7
Before serving, skim off any surface fat (if there is any), season to taste with salt and pepper, and stir in the parsley.

Reviews

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Jan 20th 2022

Made this in honor of Julia Child. She would approve the results. Bon appetit.

- Karen

Feb 5th 2022

One of the best stews I've ever made. Delicious!

- Susan

Dorothy Lane Market says:

Thank you so much for letting us know! It is such a great stew on these wintry days. 

Oct 3rd 2022

I had to leave off the shallots and garlic, due to my husband's GI issues, and I left off the brandy, as I've never much liked it. But everything else, I followed to the letter. When I got to the point of adding everything back into the pot to put in the oven, I was skeptical it was going to turn out. It wasn't until that last stirring of the pot when everything finally came together. That last hour of cooking was when all the magic happened, and everything started to look and smell like it should. When it finally came out of the oven, it was the most delicious beef dish I ever made! Now my only problem will be how many times my husband will ask me to make this again!

- Susan

Dorothy Lane Market says:

Hello Susan! Thank you so much for sharing your experience with this recipe. We're so glad to hear that you and your husband enjoyed it.

Feb 2nd 2023

This stew is excellent. I did add some potatoes at the request of my wife and it was great.

- Jon

Dorothy Lane Market says:

We're so glad to hear that you enjoyed this recipe, Jon! Thank you for sharing your experience and we'll have to try adding potatoes the next time we make it.

Oct 3rd 2023

We are doing two weeks of countries of the world starting here. The stew was amazing. We did serve it over a small bed of steamed rice. The family loved it.

- Carl

Dorothy Lane Market says:

Thank you so much for trying this recipe and for sharing your experience, Carl! We're so glad to hear that your family loved it.

Nov 25th 2023

I have made this recipe numerous times and it is easy and delicious! I haveserved it with mash potatoes and or Jasmine rice. Both are great.

- Nancy Rambasek

Dorothy Lane Market says:

We're delighted to hear this Nancy! Thank you so much for sharing your feedback.

Provençal Beef Stew

Dorothy Lane Market
PREP TIME 30 mins
COOK TIME 3 hr
SERVINGS 6

INGREDIENTS

  • 3 lbs boneless beef chuck roast, cut into 2-inch pieces
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 2 slices thick-cut bacon, cut into 1/2-inch pieces
  • Salt and pepper, to taste
  • 2 cups shallots, thinly sliced
  • 2 Tbsp brandy, such as Cognac
  • 2 Tbsp tomato paste
  • 3 garlic cloves, finely chopped
  • 2 tsp DLM Herbes de Provence
  • 2 cups red wine
  • 1 (14.5-oz) can whole, peeled tomatoes, squished
  • 4 strips orange zest
  • 1 lb slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
  • ¼ cup coarsely chopped fresh flat-leaf parsley

INSTRUCTIONS

1
Position a rack in the lower third of the oven. Heat to 325ºF.
2
Season beef cubes generously with the salt and pepper. In a large Dutch oven, heat oil and bacon over medium heat, stirring occasionally, just until bacon is browned but not crisp, 5 to 6 minutes. Remove bacon and set aside. In same pan, brown beef in a single layer and cook until golden brown on all sides. Remove from pan and set aside. Repeat until all beef is browned.
3
Pour off all but about 1 tablespoon fat. Add shallots and season to taste with salt and pepper. Let shallots cook briefly for a minute or two until just soft. Add brandy and let it reduce. Add tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for one minute.
4
Add wine, stirring and scraping the bottom of the pan with a wooden spoon and bring to a boil. Add in tomatoes and their liquid, the orange zest, the beef (along with accumulated juices), and bacon to the pot.
5
Finally, add carrots and bring to a simmer. Cover and slide into the oven.
6
Cook the stew, stirring every 45 minutes, until the meat is fork-tender, 2 to 3 hours.
7
Before serving, skim off any surface fat (if there is any), season to taste with salt and pepper, and stir in the parsley.

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