Provencal Beef Stew

This Provencal Beef Stew is a comforting, rustic dish that captures the essence of southern French cooking. Tender chunks of beef chuck are first marinated in a bright mixture of white wine vinegar, garlic, and fresh orange peel, which tenderizes the meat and infuses it with citrusy aromatics. The stew is then slow-cooked in red wine, allowing the flavors to meld into a rich, savory sauce. With hints of fresh thyme and bay leaf, this dish offers a perfect balance of acidity and depth. It is ideal for cold evenings or special family dinners, serving beautifully over buttered noodles or crusty bread. The long marination and slow cooking ensure the beef is meltingly tender, making every bite satisfying and aromatic.

Cooking Method: Baking, Stewing

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 992.0

Description

This Provencal Beef Stew is a comforting, rustic dish that captures the essence of southern French cooking. Tender chunks of beef chuck are first marinated in a bright mixture of white wine vinegar, garlic, and fresh orange peel, which tenderizes the meat and infuses it with citrusy aromatics. The stew is then slow-cooked in red wine, allowing the flavors to meld into a rich, savory sauce. With hints of fresh thyme and bay leaf, this dish offers a perfect balance of acidity and depth. It is ideal for cold evenings or special family dinners, serving beautifully over buttered noodles or crusty bread. The long marination and slow cooking ensure the beef is meltingly tender, making every bite satisfying and aromatic.

Ingredients

2 pound Beef chuck
1 1/3 cup White wine vinegar
1/4 cup Olive oil
1/2 teaspoon Salt
1/2 teaspoon Fresh ground pepper
1 Bay Leaf
2 cloves Garlic; peeled and crushe
1 teaspoon Minced fresh thyme
2 Narrow Strips orange peel
2 cup Dry red wine
2 tablespoon Minced parsley; for garnish

Directions

1
Trim excess fat from the beef chuck and cut it into 2-inch cubes.
2
In a large bowl, whisk together the white wine vinegar, 2 tablespoons of olive oil, salt, pepper, bay leaf, garlic, thyme, and orange peel strips.
3
Add the beef cubes to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for 12 to 18 hours.
4
Remove the meat from the refrigerator. Drain the meat, reserving the marinade liquid. Pat the beef cubes dry with paper towels.
5
In a large Dutch oven or heavy skillet with a lid, heat the remaining olive oil over moderately high heat.
6
Brown the beef cubes well on all sides, working in batches if necessary to avoid overcrowding.
7
Pour in the dry red wine and the reserved marinade. Bring the liquid to a simmer and cook, uncovered, for 3 minutes.
8
Reduce the heat to low to maintain a bare simmer. Cover the pot and cook until the meat is meltingly tender, approximately 3 hours.
9
Gently reheat the stew before serving. Ladle into warm bowls over buttered noodles if desired, and garnish with fresh minced parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 992.0kcal

% Daily Value *
Total Fat 51.4g80%
Saturated Fat 16.1g81%
Cholesterol 177.1mg60%
Sodium 2621.4mg110%
Total Carbohydrate 45.4g16%
Dietary Fiber 9.1g37%
Sugars 5.7g
Protein 64.8g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the stew to cool to room temperature, then cover and refrigerate overnight before reheating and serving.

Serve with crusty bread or buttered noodles to soak up the rich sauce.

Keywords: beef stew, provencal, french cuisine, beef chuck, red wine, orange zest, thyme, slow cooked, marinated beef, comfort food, winter dinner, rustic stew, garlic, bay leaf, white wine vinegar, hearty meal, family dinner, braised beef, herb crust, traditional recipe

Read it online: https://www.chefs-mate.com/recipe/provencal-beef-stew/