Beef Provencal With Root Vegetables Recipe
Beef Provencal is the classic French stew for those days when you’re craving a warm and satisfying dish: tender braised beef and succulent root vegetables in a rich wine sauce.
Servings 6
Calories 437kcal
Ingredients
- 2 pounds beef short ribs
- 2 pounds beef shank cross cut
- sea salt and pepper to season meat before cooking
- 4 tablespoons avocado oil divided
- 1 1/2 cups red wine
- 1 quart beef stock homemade or store bought
Vegetables
- 4 Roma tomatoes diced with juice reserved
- 1 onion diced
- 4 small carrots peeled and sliced
- 1 turnip peeled and cut into bite size pieces
- 1 rutabaga peeled and cut into bite size pieces
- 2 medium potatoes peeled and cubed
Herbs & Spices
- 6 cloves of garlic peeled and crushed
- 1 bay leaf
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon paprika I like smoked paprika
- 1/2 teaspoon rosemary
- 2 teaspoons sea salt
- fresh parsley chopped
Instructions
- Season beef with salt and pepper. Heat 2 tablespoons of the oil in a skillet. Sear beef for 5 minutes on each side. Transfer to a dutch oven.2 pounds beef short ribs, 2 pounds beef shank cross cut, sea salt and pepper to season meat before cooking
- Add wine to the skillet. Bring to a boil, scraping pan to loosen browned bits. Add garlic and simmer for 4 minutes. Then pour over the beef in the dutch oven.1 1/2 cups red wine, 6 cloves of garlic
- Pour beef stock over the meat, as well. Bring to a boil, cover and turn flame down to simmer.1 quart beef stock
- Meanwhile, add the remaining 2 tablespoons of oil to the skillet. Sauté the chopped onions until browned. Add diced tomatoes with the juice, bring to a boil and then simmer about 30 minutes. The tomatoes will break down as they simmer. Stir occasionally, crushing the tomatoes with a fork. Then add the tomato mixture to the beef in the dutch oven.1 onion, 4 Roma tomatoes
- Add oregano, basil, paprika, rosemary, two teaspoons of salt and bay leaf. Stir occasionally, until beef starts to fall of the bone, about 2 hours.1/2 teaspoon oregano, 1/2 teaspoon basil, 1/2 teaspoon paprika, 1/2 teaspoon rosemary, 2 teaspoons sea salt, 1 bay leaf
- Carefully remove the bones and any beef still partially on the bones, Scoop out the rest of the meat from the Dutch oven with a slotted spoon onto a cutting board. Break beef apart shredding lightly with two forks and then add back to the gravy.
- Peel and cut up turnip, rutabaga and carrots and place into the the dutch oven and continue to simmer for 2 more hours.1 turnip, 1 rutabaga, 4 small carrots
- Then add the peeled and cubed potatoes. Adjust the seasonings. Simmer for 45 minutes more.2 medium potatoes
- Serve garnished with fresh chopped parsley.fresh parsley
Notes
Can I substitute herbs de Provence for the individual spices listed in the recipe? Absolutely! Herbs de Provence can be a convenient substitute, offering a blend of flavors that complement the dish. Adjust the quantity to your taste.
Can I make this Beef Provencal in a slow cooker? Yes, but while a slow cooker is convenient, start the dish in a skillet for that crucial searing. Transfer to the slow cooker after you’ve seared the meat, and made your tomatoes and onion sauce, to retain the rich flavors. Also add your vegetables and potatoes according to the intervals specified in the recipe.
Can I use white wine instead of red in this recipe? Absolutely. Opt for a dry French white wine like Sauvignon Blanc for a delightful twist on this red wine version.
What type of pot should I use for this recipe? Traditionally, a "daubiere" (a clay pot made in Provence) is used, but a Dutch oven works just as well. Use whatever you have on hand for a delicious result.
Can I make this recipe ahead of time and reheat it? Yes, Beef Provencal reheats wonderfully. In fact, the flavors often deepen and develop further when reheated.
Can I freeze leftovers? Absolutely! Beef Provencal freezes well. Allow it to cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the oven.
Nutrition
Calories: 437kcal
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