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Beef Provencal With Root Vegetables

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.
Course Dinner
Cuisine American
Keyword Beef Daube, Beef Provencal, gluten free beef stew
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6
Calories 437kcal


  • 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
  • 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
  • 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


  • 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.
  • 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..
  • Pour beef stock over the meat, as well. Bring to a boil, cover and turn flame down to simmer.
  • 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.
  • 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.
  • 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.
  • Then add the peeled and cubed potatoes. Adjust the seasonings. Simmer for 45 minutes more.
  • Serve garnished with fresh chopped parsley.


  • No avocado oil? You can use extra-virgin olive oil or any oil you prefer. Just be sure to heat your oil without allowing it to smoke.
  • You can serve right away or, if you're saving it for the next day, just keep the stew in the refrigerator. When you're ready to eat, all you have to do is heat it slowly on the stove until it's simmering, stirring occasionally for about twenty minutes.


Calories: 437kcal