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    You are in: Home / Recipes / Provençal Beef Stew Recipe
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    Provençal Beef Stew

    Provençal Beef Stew. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Brenda.'s Note:

    Adapted from the Wisconsin Beef Council.

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    Units: US | Metric


    1. 1
      Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
    2. 2
      Lightly coat beef with larger amount of flour mixture.
    3. 3
      Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
    4. 4
      Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
    5. 5
      Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
    6. 6
      Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
    7. 7
      Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
    8. 8
      Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
    9. 9
      Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
    10. 10
      Serve with parmesan cheese, if desired.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on June 02, 2009


      Perfection. Perhaps the best beef stew I have ever had. lol pneuma and i must shop at the same place, i used fleur de sel too. I used the recipe Loof referenced to make my own herbes de provence, some fresh some dried, lavender and fennel and thyme and rosemary and so much more. Added a little bit more wine at the end because i wanted to have my perfect Dumplings added to it. I have tried many a straight from france recipe for this stew but have to say, this is better

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    • on May 31, 2009


      Perfect! This was so delicious, I would have gladly eaten more but DH finished it! I used fleur de sel for the salt and this is a savory dish which was saucier and it's only when I saw loof's that hers was more soupy. Mine must have evaporated more but nevertheless I thought this was one of the best I've tried. Merci! Made for ZWT5- French, Zaar Chow Hounds.

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    • on November 12, 2007


      Oh, but this dish was outstanding! I used Herbes de Provence to make my own herbes de provence and accidentally put in twice as much as called for, but I just added some extra wine and broth and it was delicious. A real keeper!

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    Nutritional Facts for Provençal Beef Stew

    Serving Size: 1 (448 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 585.2
    Calories from Fat 296
    Total Fat 32.9 g
    Saturated Fat 12.4 g
    Cholesterol 104.3 mg
    Sodium 1034.8 mg
    Total Carbohydrate 27.2 g
    Dietary Fiber 3.2 g
    Sugars 3.5 g
    Protein 36.8 g

    The following items or measurements are not included:

    tomatoes with garlic

    herbes de provence

    nicoise olives

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