On a cold snowy day I crave something hearty. I’m usually not one for heavy dishes but this Provençal Beef Stew just hits all of the right spots! The flavors are bright and bold. I could even see eating this on a warm sunny day with some salad.
WHAT TYPE OF MEAT TO USE FOR BEEF STEW
Since this will cook for a long time you can use an inexpensive cut of beef. These cuts will be tough which is ideal for slow cooking. The longer you cook the meat the more the tendons will break down and therefor make the meat extra tender turning it into melt in your mouth goodness.
For this recipe I use beef stew meat which is usually trimmed and cut into bite-size cubes. It will generally be either the chuck or round part of the beef.
HOW TO THICKEN BEEF STEW
To get that rich creamy sauce you coat the beef in arrowroot flour before sautéing it. If you are using an Instant Pot you can sear the beef on the sauté mode. Otherwise you can sear the beef in a skillet or dutch oven.
The arrowroot will help to thicken the sauce as it simmers in the slow cooker.
WHAT MAKES A PROVENÇAL BEEF STEW
Provence is a region in the south of France with a wildly diverse landscapes from vineyards to lavender fields, and crystal blue waters.
The dishes in Provence blend intense flavors and simple ingredients such as sun-ripened vegetables, fresh herbs, and olive oil. This Provençal Beef Stew has herbs such as thyme, bay, and oregano mixed into a rich tomato sauce. The result is a melt in your mouth stew you won’t be able to stop eating!
WHAT TO SERVE WITH PROVENCAL BEEF STEW
You can honestly just served this on its own since it’s full of veggies but if you want a more hearty meal I love putting this on Cappello’s Gluten Free, Grain Free, Paleo Almond Flour Fettuccine.
During the warmer months you can eat this with a simple lettuce salad seasoned with olive oil and lemon. All of the herbs in this dish are so flavorful that you really don’t need to add much more!
OTHER HEARTY WINTER RECIPES TO MAKE
Mouth Watering Provencal Beef Stew (Paleo, Whole30)
Equipment
- Instant Pot or Slow Cooker
Ingredients
- 2 lbs beef stew meat
- 2 tbsp olive oil or lard
- 1/2 cup arrowroot flour
- 4 medium carrots, chopped
- 4 celery ribs, chopped
- 1 turnip, chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 cup beef broth
- 3 oz tomato paste
- 1 14.5 oz can diced tomatoes
- 1/4 cup honey omit for Whole30
- 1/4 cup balsamic vinegar
Seasoning
- 1 tbsp fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp anchovy paste
- salt and pepper to taste
Instructions
- Combine the beef, arrowroot flour, salt and pepper; toss to coat. In a large skillet, add 1 tbsp oil and brown beef in batches, about 4-5 minutes per side. Or brown directly in your instant pot on the sauté mode. Once brown take out and set aside.
- Meanwhile chop turnip, carrots, garlic, onion, and celery. Add 1 tbsp olive oil or lard and the chopped vegetables in the instant pot and stir. Cook for about 5 minutes on the sauté mode. Alternatively sauté in a skillet.
- Add the remaining ingredients and stir well to the instant pot. Return the beef to the instant pot as well. If using a slow cooker, transfer browned meat, chopped vegetables, and remaining ingredients to the slow cooker.
- Cover and cook on low for 8-10 hours or until beef is tender. You can also cook on high for 4 hours.
