Name: Provenu00e7al Slow-Braised Beef and Red Wine Stew
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs beef chuck, cut into 2-inch cubes; 2 cups full-bodied dry red wine (Cu00f4tes du Rhu00f4ne, Bandol, or Chianti); 1 large yellow onion, thickly sliced; 5 garlic cloves, smashed; 2 bay leaves; 1 wide strip orange peel (white pith removed); 1 tablespoon whole black peppercorns; 3 tablespoons extra-virgin olive oil, divided; 6 oz slab bacon or thick-cut bacon, diced into lardons; 2 medium carrots, peeled and sliced into thick coins; 2 tablespoons tomato paste; 1 can (14 oz) crushed San Marzano tomatoes; 8 oz cremini or button mushrooms, quartered; 1 cup pitted Niu00e7oise or other black Provenu00e7al olives; 1 tablespoon fresh thyme leaves; Kosher salt and freshly ground black pepper, to taste; 1/4 cup chopped fresh flat-leaf parsley; 1 teaspoon red wine vinegar (optional, for brightness); Buttered egg noodles, creamy polenta, or crusty baguette, for serving

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A soul-warming Provençal classic, this slow-braised beef stew simmers for hours in a generous bath of fruity red wine with tomatoes, olives, mushrooms, smoked bacon lardons, and a whisper of orange peel – the signature perfume of the South of France. The overnight marinade and gentle oven braise transform a humble cut of chuck into meltingly tender morsels wrapped in a glossy, deeply flavored sauce. Best made a day ahead and ladled over buttered egg noodles, creamy polenta, or hunks of crusty baguette.

Prep Time25 mins

Cook Time180 mins

Total Time205 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
32 gFat
11 gSaturated Fat
16 gCarbs
3 gFiber
6 gSugar
48 gProtein
720 mgSodium
980 mgPotassium
90 mgCalcium
6.5 mgIron
10 mgVitamin C
180 mcgVitamin A

Ingredients

For the Beef and Marinade

3 lbs beef chuck, cut into 2-inch cubes
2 cups full-bodied dry red wine (Côtes du Rhône, Bandol, or Chianti)
1 large yellow onion, thickly sliced
5 garlic cloves, smashed
2 bay leaves
1 wide strip orange peel (white pith removed)
1 tablespoon whole black peppercorns

For the Stew

3 tablespoons extra-virgin olive oil, divided
6 oz slab bacon or thick-cut bacon, diced into lardons
2 medium carrots, peeled and sliced into thick coins
2 tablespoons tomato paste
1 can (14 oz) crushed San Marzano tomatoes
8 oz cremini or button mushrooms, quartered
1 cup pitted Niçoise or other black Provençal olives
1 tablespoon fresh thyme leaves

To Finish and Serve

Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon red wine vinegar (optional, for brightness)
Buttered egg noodles, creamy polenta, or crusty baguette, for serving

Directions

Marinate the beef: In a large non-reactive bowl, combine the beef cubes, red wine, sliced onion, smashed garlic, bay leaves, orange peel, and black peppercorns. Cover and refrigerate for at least 6 hours, preferably overnight (up to 24 hours).
Drain the beef through a colander set over a bowl, reserving the marinade. Pat the beef cubes thoroughly dry with paper towels – this step is essential for a deep, caramelized sear.
Preheat the oven to 325°F (160°C). Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the lardons and cook until crisp and golden, 4-5 minutes. Transfer with a slotted spoon to a plate.
Working in batches (do not crowd the pot), sear the beef cubes on all sides until deeply browned, 3-4 minutes per batch. Transfer each batch to the plate with the lardons, adding more oil as needed.
Reduce the heat to medium, add the carrots to the pot, and cook until slightly softened, about 4 minutes. Stir in the tomato paste and cook until darkened and fragrant, about 1 minute. Pour in the reserved marinade and the crushed tomatoes, scraping up all the browned bits on the bottom of the pot.
Return the beef, lardons, and thyme to the pot. Bring the liquid to a gentle boil, cover with a tight-fitting lid, and transfer to the preheated oven. Braise undisturbed for 2½ hours, or until the beef is fork-tender but still holding its shape.
Remove the pot from the oven and skim any visible fat from the surface. Stir in the mushrooms and olives, then return the uncovered pot to the oven for 20-25 minutes more to concentrate and lightly thicken the sauce.
Remove from the oven, taste, and season with salt and pepper. Fish out the bay leaves and orange peel, then stir in the parsley and the optional red wine vinegar just before serving.
Ladle the stew into wide bowls over buttered egg noodles or creamy polenta, or serve alongside hunks of crusty baguette to soak up the glossy sauce.

Cook’s Notes

Don't skip the overnight marinade – the long red-wine bath is what gives Provençal daube its signature depth and silkiness; even 4 hours will noticeably improve the dish.
Choose a red wine you'd happily drink; traditional options are Bandol, Côtes du Rhône, or any full-bodied Provençal red. Avoid anything labeled 'cooking wine.'
For the best flavor, make the stew a day ahead, chill it overnight, and lift off the solidified fat before gently rewarming. The overnight rest deepens every note.
A splash of pastis, a splash of brandy, or 2-3 finely chopped salted anchovies stirred in with the tomato paste will enrich the savory backbone without any fishy taste.
Brown the beef in small batches – overcrowding the pot causes steaming instead of searing, which robs the stew of essential caramelized flavor.

DinnerSavoureux