Provencal Beef Stew

Recipe | Provencal Beef Stew with Red Wine

(adapted from Cooking Light Magazine)

  • 3 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2.5 - 3 pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup red wine
  • 2 cups chopped carrot
  • 1 1/2 cups chopped onion
  • 1/2 cup beef broth
    • 1 heaping tablespoon tomato paste
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 bay leaf
    • egg noodles 
    • sprigs of fresh thyme for garnish

  • Preheat oven to 300.
  • Heat olive oil over medium heat in a large, oven safe, saucepan or dutch oven.  Season meat with kosher saltand fresh cracked pepper (about 1-2 tsp salt, 1/2 tsp pepper).  Brown meat on all sides for 5 minutes in oil, then remove and set aside.   Add onions, carrots and garlic to the same pan and cook until onions are softened.  Add fresh herbs.  Cook for 1 more minute.  Return meat to pan and add red wine, scraping up any browned bits. Cook for 3 minutes, then add remaining ingredients through bay leaf.  Bring to a boil, cover with a lid and place in preheated oven for 2.5 hours.  Season to taste.
  • Cook egg noodles according to package directions.  Serve stew alongside noodles and garnish with thyme if desired.
  • (serves 4-5)