Provincial Beef Stew

There’s something deeply comforting about a stew that simmers gently on the stove, filling your home with the rich aroma of beef, herbs, and vegetables. This Irresistible Provincial Beef Stew is a nod to the rustic French countryside, where simple ingredients come together to create a meal that’s both hearty and elegant. Imagine tender chunks of beef, slow-cooked with earthy potatoes, carrots, and onions, all swimming in a velvety broth seasoned with thyme, rosemary, and a splash of red wine.

This stew is the epitome of comfort food, perfect for a cozy dinner on a chilly evening. The secret lies in the slow cooking process, allowing the flavors to meld together beautifully, creating a dish that’s greater than the sum of its parts. The beef becomes meltingly tender, and the vegetables absorb all the goodness of the broth, making each bite a savory delight. Whether you’re a seasoned cook or just starting out, this recipe is as approachable as it is rewarding.

The beauty of this Provincial Beef Stew is in its versatility. Serve it with a crusty baguette to soak up the rich broth, or over a bed of creamy mashed potatoes for an even heartier meal. It’s a dish that’s sure to warm both the body and the soul, making it a must-try for anyone who loves classic, home-cooked meals.

Exciting Story:

Whenever the weather starts to cool down, my husband always asks if it’s time for my Provincial Beef Stew. It’s one of those dishes that has become a tradition in our household, especially during the fall and winter months. I remember one particular evening when the power went out during a storm, and we enjoyed this stew by candlelight. It was one of those magical moments where the food brought us warmth and comfort in a simple, yet unforgettable way. Now, every time I make it, it takes us back to that cozy night.

Why This Provincial Beef Stew is Unmissable

Selling Points:

• Slow-Cooked Perfection: Tender beef chunks simmered slowly with vegetables and aromatic herbs, creating a melt-in-your-mouth experience.
• Rustic French Flavors: A classic combination of red wine, thyme, and rosemary that transports you to the French countryside with every bite.
• Versatile Serving Options: Delicious on its own or served with crusty bread, mashed potatoes, or over rice.
• Simple Ingredients, Complex Flavors: Easy to make with pantry staples yet delivers a deeply flavorful and satisfying meal.

How to Make Provincial Beef Stew

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the beef chunks, searing them until they are browned on all sides. This step is crucial for locking in the beef’s flavor. Once browned, remove the beef from the pot and set it aside. In the same pot, add the chopped onion and garlic, sautéing until softened and fragrant. Stir in the tomato paste, cooking for an additional minute.

Return the beef to the pot, along with the carrots and potatoes. Pour in the beef broth and red wine, if using, making sure the meat and vegetables are mostly submerged. Add the thyme, rosemary, bay leaves, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and let the stew cook slowly for 2 to 3 hours, or until the beef is tender and the flavors have melded together beautifully.

Before serving, remove the bay leaves and garnish the stew with fresh parsley. Serve hot with your choice of crusty bread, mashed potatoes, or over rice.

Tips:

• For a Thicker Stew: Mix a tablespoon of flour or cornstarch with cold water to create a slurry, then stir it into the stew during the last 30 minutes of cooking.
• Enhance the Flavor: If you have time, marinate the beef in red wine, garlic, and herbs overnight before cooking for an even deeper flavor.
• Make Ahead: This stew tastes even better the next day, so feel free to make it ahead and reheat before serving.

Substitutions and Variations:

• Meat Alternatives: Substitute beef with lamb or pork for a different take on the stew.
• Vegetarian Option: Use hearty vegetables like mushrooms, zucchini, and eggplant, and replace the beef broth with vegetable broth.
• Low-Carb Version: Replace potatoes with cauliflower or turnips to lower the carbohydrate content.

Make a Healthier Version:

• Low-Fat: Trim any excess fat from the beef and use a low-sodium broth to make the stew lighter.
• Gluten-Free: Ensure the beef broth is gluten-free and avoid adding flour or use a gluten-free thickener.

Closing: And there you have it! This Irresistible Provincial Beef Stew is the perfect dish to warm your heart and home. Don’t forget to let us know how your stew turns out, and explore our other comforting recipes for more culinary inspiration!

Frequently Asked Questions:

1. Can I make this stew in a slow cooker?
   • Yes, sear the beef first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours.
2. Is it necessary to use red wine?
   • Red wine adds depth, but you can omit it or replace it with additional beef broth.
3. How can I store leftovers?
   • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
4. Can I use different herbs?
   • Feel free to customize the stew with herbs like oregano, basil, or even a touch of sage.
5. What’s the best type of beef for this stew?
   • Chuck roast is ideal, but you can also use brisket or short ribs for a richer flavor.
6. Can I add other vegetables?
   • Yes, vegetables like celery, parsnips, or green beans make excellent additions.
7. What type of red wine is best?
   • A dry red wine like Cabernet Sauvignon or Merlot works well for this stew.
8. How can I make the stew less salty?
   • Use low-sodium beef broth and adjust the seasoning at the end of cooking.

Provincial Beef Stew

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 lbs 2 beef stew meat, cut into chunks

• 2 tablespoons 2 olive oil

• 1 large 1 onion, chopped

• 3 cloves 3 garlic, minced

• 4 large 4 carrots, sliced

• 4 large 4 potatoes, peeled and cut into chunks

• 2 cups 2 beef broth

• 1 cup 1 red wine (optional)

• 1 tablespoon 1 tomato paste

• 1 teaspoon 1 dried thyme

• 1 teaspoon 1 dried rosemary

• 2 2 bay leaves

• Salt and pepper to taste

• Fresh parsley for garnish

Directions

• Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the beef chunks, searing them until they are browned on all sides. This step is crucial for locking in the beef’s flavor. Once browned, remove the beef from the pot and set it aside. In the same pot, add the chopped onion and garlic, sautéing until softened and fragrant. Stir in the tomato paste, cooking for an additional minute.
• Return the beef to the pot, along with the carrots and potatoes. Pour in the beef broth and red wine, if using, making sure the meat and vegetables are mostly submerged. Add the thyme, rosemary, bay leaves, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and let the stew cook slowly for 2 to 3 hours, or until the beef is tender and the flavors have melded together beautifully.
• Before serving, remove the bay leaves and garnish the stew with fresh parsley. Serve hot with your choice of crusty bread, mashed potatoes, or over rice.

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