Provençal Beef Stew

READY IN: 2hrs
Recipe by Brenda.

Adapted from the Wisconsin Beef Council.

Top Review by MarraMamba

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 Recipe #30965 added to it. I have tried many a straight from france recipe for this stew but have to say, this is better

Ingredients Nutrition


  1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
  2. Lightly coat beef with larger amount of flour mixture.
  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. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
  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. Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
  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. Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
  9. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
  10. Serve with parmesan cheese, if desired.

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