Well, most of us are staying in right now and I recently read a joke that stated we would either all become amazing cooks or raging alcoholics during this time. Here’s a recipe for Beef Stew au Provence I recently developed to help you become an amazing cook! This is the best beef stew I have ever made.
This is no ordinary Beef Stew, mais non!
If you are looking for a fragrant, healthy meal that will please your family and get your out of this slump, look no further than this Stew au Provence!
Make this Beef Stew ahead of time and freeze
As a bonus this Beef Stew can be completely made ahead of time up to where the peas and mushrooms are added. You can even freeze this Beef Stew up to that point and look like you have been cooking all day for your company. After I made and served this Beef Stew au Provence recipe , on the second reheat I added 1 additional carrot, 1 stalk of celery and 1/3 of a cauliflower so soak up the amazing gravy. You might want to try the same on your second run through as it makes 12 servings-now changed to 14 servings!
Beef Stew au Provence
Ingredients
- 2 tbsp. Olive oil
- 2 lb. Lean beef stew meat, cubed into 1″ pieces
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 stalks celery, chopped
- Pink Himalayan salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 5.5 ounce tin tomato paste
- 1 lb red potatoes, cut in 1 inch chunks
- 6 c. low-sodium beef broth
- 1 c. dry red wine
- 1 tbsp. Worcestershire sauce
- 2 tsp. dried Herbs de Provence
- 2 bay leaves
- 1 tin button mushrooms
- 1 c. frozen peas
- 1/4 c. freshly chopped Italian parsley, for garnish
Method
In a large Dutch oven over medium heat, heat 1 TBSP oil. Add beef and cook until seared on all sides, 10 minutes In the same pot, add 1 more TBSP oil and cook onion, carrots, and celery and potatoes until soft, 10 minutes. Season with salt, black pepper. Add 1 cup water , garlic and tomato paste and cook for an additional 5 minutes. Add beef back to Dutch oven then add beef broth, red wine, Worcestershire sauce, Herbs de Provence, and bay leaves. Now grind in gourmet lemon pepper blend. Bring to a boil then reduce heat to a simmer. Cover and let simmer until potatoes and beef are tender, 45 minutes. Remove bay leaves. Stir in peas and canned button mushrooms and cook until warmed through, approximately 5 minutes. Garnish this Beef Stew with Italian flat leaf parsley before serving.
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