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Jessica T. Brown

Flavorful French Provençal Beef Stew

A rich, slow-simmered French beef stew with tender meat, red wine, mushrooms, and aromatic herbs, perfect for comforting meals or elegant dinner presentations.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: franch, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ pounds beef sirloin cut into 1-inch cubes
  • 3 cups beef broth
  • 2 cups thinly sliced onion
  • 2 cups French red wine
  • 1 cup chopped tomato
  • 1 cup thinly sliced carrot
  • 1 cup porcini mushrooms quartered
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 bouquet garni 4 thyme sprigs, 4 oregano sprigs, 2 bay leaves tied with kitchen twine
  • 1 tablespoon kosher salt plus more to taste
For the beurre manié:
  • 2 tablespoons softened unsalted butter
  • 2 tablespoons all-purpose flour

Equipment

  • Dutch oven or large heavy-bottom pot
  • 1 Chef’s Knife
  • 1 Wooden Spoon
  • 1 Kitchen twine
  • Measuring cups and spoons

Method
 

  1. Prepare the Beef Cubes: Trim any excess fat from the beef sirloin and cut it into uniform 1-inch cubes.
    Evenly sized pieces ensure consistent cooking and tender results. Set aside on a plate while preparing other ingredients.
  2. Soften the Butter for Beurre Manié: Place the unsalted butter on the counter to soften at room temperature.
    This will later be combined with flour to create a beurre manié, which thickens the stew while adding richness.
  3. Heat the Olive Oil: Pour olive oil into a large Dutch oven or heavy-bottom pot and heat it over medium-high heat until shimmering.
    Properly heated oil ensures a good sear on the beef without sticking.
  4. Brown the Beef: Add the beef cubes in batches to avoid overcrowding and brown on all sides, creating deep flavor.
    Remove each batch to a plate once browned, allowing even cooking and caramelization.
  5. Sauté Onions and Carrots: Reduce the heat to medium and add the sliced onions and carrots.
    Cook, stirring occasionally, until the vegetables are softened and slightly golden, enhancing their natural sweetness.
  6. Deglaze with Red Wine: Pour in the French red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
    Allow the wine to simmer and reduce by half to concentrate flavor and remove raw alcohol taste.
  7. Add Garlic, Tomato, and Tomato Paste: Stir in minced garlic, chopped tomato, and tomato paste, mixing well to coat the vegetables and beef.
    This combination builds the rich, aromatic base of the stew.
  8. Incorporate Beef, Broth, and Bouquet Garni: Return the browned beef to the pot, add kosher salt, the bouquet garni, and enough beef broth to nearly cover the meat.
    Stir gently to combine and prepare for long, slow cooking.
  9. Simmer Slowly for Tenderness: Cover the pot and reduce heat to low, letting the stew simmer gently for about three hours.
    Check occasionally to ensure a low, steady simmer and tender, flavorful beef.
  10. Prepare and Add Beurre Manié with Mushrooms: Combine the softened butter and flour in a small bowl to make the beurre manié.
    Stir in the quartered porcini mushrooms and the beurre manié into the stew, allowing it to thicken while cooking for an additional 15 minutes.
  11. Finish and Serve the Stew: Remove the bouquet garni, taste, and adjust salt if needed.
    Serve hot with thick slices of hearty French bread to soak up the rich, aromatic sauce and enjoy a comforting, rustic meal.

Notes

  • For best flavor, use high-quality beef sirloin or chuck, which becomes tender during slow cooking.
  • Brown the meat in batches to ensure proper searing and avoid steaming the beef.
  • Fresh herbs are preferred for the bouquet garni, but dried herbs can be substituted in a pinch.
  • The beurre manié should be added gradually and stirred well to prevent lumps.
  • Serve immediately with rustic bread, or allow the stew to rest and thicken for even richer flavor.
  • Slow cooker method works well; follow initial stovetop steps, then transfer for low cooking 4–5 hours.