Provençal Beef Stew Recipe

Name: Provençal Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes; 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons all-purpose flour; 2 medium onions, each cut into 8 wedges; 8 garlic cloves, crushed; 1/4 cup dry red wine; 1 cup fat-free, lower-sodium beef broth; 2 tablespoons tomato paste; 3 bay leaves; 3 fresh thyme sprigs; 1 (14.5-ounce) can diced tomatoes, drained; 3 cups (1-inch) slices zucchini; 2 cups (1-inch) slices carrots

Servings: persons

2 teaspoons olive oil
1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons all-purpose flour
2 medium onions, each cut into 8 wedges
8 garlic cloves, crushed
1/4 cup dry red wine
1 cup fat-free, lower-sodium beef broth
2 tablespoons tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5-ounce) can diced tomatoes, drained
3 cups (1-inch) slices zucchini
2 cups (1-inch) slices carrots

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Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; saute 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on LOW 8 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.
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529

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes, 1 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Provençal Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provençal Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions