Impress your friends with this Beef Stew Provençal

8 months ago

Beef Stew Provenca2

French food may be more associated with its haute cuisine but provincial cooking is still the choice for many especially for those who want to learn the basics of French cooking. One of the dishes one must try when it comes to French provincial food is this classic: Beef Stew Provençal, a hearty dish that’s easy to prepare and rewarding when done right.



(Daube de Boeuf a la Provencal)


4 Tbsps Olive oil

6 slices Bacon, cut into ½ inch pieces

1 kilo Beef round, chuck or kalitiran cut into big cubes

1 cup Fruity red wine

1 – 1 ½ cup wzater

3 cloves Garlic, finely chopped

1 Large onion chopped

6 Regular tomatoes, remove seeds and coarsely chopped

1 Tbsp Tomato paste

Bouquet garni (1 tsp dried thyme, 2 bay or laurel leaves, sprig of flat leaf parsley)

1 tsp Whole black peppercorns

1 Small onion studded with 2-3 cloves

2 Carrots sliced or 6 baby-8 baby carrots

Zest and juice of ½ orange

Salt and freshly ground pepper, to season

  1. In a large, thick bottom frying pan sauté bacon in olive oil to render the fat and bring out the smokey flavor. Set bacon aside. Use the same oil to sear beef on all sides until brown.
  2. Transfer meat in pot with cover, add wine and 1 to 1 ½ c water. Let it boil for ten minutes then add garlic, onions, tomatoes, tomato paste, bouquet garni, black peppercorns and clove studded onion. Put cover on and let it simmer on very low heat for about 2-3 hours until meat is tender. Let the liquid reduce to about a half so that the sauce is flavorful and intense.
  3. Remove bouquet garni and clove studded onion. Add carrots, zest and juice of orange, then season with salt and pepper. When vegetables are cooked, sprinkle stew with chopped parsley. Serve hot.


Tip: Instead of wrapping bouquet garni in a cloth or gauze, you can also use a tea ball or tea mesh.


Recipe and photo by Marie Villanueva Pascual


Want to learn where to eat good French food in the country? Check these out:

Duck & Buvette

Tymad Bistro

Chef Du Partie

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