Provencal Beef Stew with Cornichons and Capers

Name: Provencal Beef Stew with Cornichons and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried porcini mushrooms (1/2 ounce); 4 pounds beef chuck, cut into 2-inch pieces; 3 carrots, cut into 1-inch pieces; 2 onions, halved and thinly sliced; 6 garlic cloves, thinly sliced; One 28-ounce can whole peeled tomatoes, crushed; 1 cup drained cornichons, halved lengthwise; 1/3 cup drained capers; 1 teaspoon herbes de Provence; Bouquet garni: 6 parsley sprigs, 2 thyme sprigs and 1 bay leaf, tied with string; One 750-milliliter bottle dry white wine; 4 cups water; Salt and freshly ground pepper; Buttered noodles, for serving

Servings: persons

1 cup dried porcini mushrooms (1/2 ounce)
4 pounds beef chuck, cut into 2-inch pieces
3 carrots, cut into 1-inch pieces
2 onions, halved and thinly sliced
6 garlic cloves, thinly sliced
One 28-ounce can whole peeled tomatoes, crushed
1 cup drained cornichons, halved lengthwise
1/3 cup drained capers
1 teaspoon herbes de Provence
Bouquet garni: 6 parsley sprigs, 2 thyme sprigs and 1 bay leaf, tied with string
One 750-milliliter bottle dry white wine
4 cups water
Salt and freshly ground pepper
Buttered noodles, for serving

1
Preheat the oven to 275.
2
In a large microwave-safe bowl, cover the porcini with water.
3
Microwave on high power for 2 minutes and let stand until softened, about 10 minutes.
4
Drain, rinse and coarsely chop the mushrooms.
5
In a large, enameled cast-iron casserole, combine the beef, carrots, onions, garlic, tomatoes, cornichons, capers, herbs de Provence, bouquet garni and porcini.
6
Add the wine and water.
7
Season with salt and pepper and bring to a boil.
8
Cover the casserole.
9
Transfer it to the oven and braise until the meat is tender, about 2 hours.
10
Using a slotted spoon, transfer the meat and vegetables to a deep platter and cover with foil.
11
Discard the bouquet garni.
12
Skim as much fat off of the liquid as possible.
13
Set the casserole over high heat and boil the braising liquid until reduced to 5 cups, about 30 minutes.
14
Return the meat and vegetables to the casserole.
15
Season with salt and pepper and simmer until heated through.
16
Serve the beef stew over buttered noodles.

1473

kcal

Calories

Fat

Carbs

132

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 14 ingredients. The key ingredients include: 1 cup dried porcini mushrooms (1/2 ounce), 4 pounds beef chuck, cut into 2-inch pieces, 3 carrots, cut into 1-inch pieces, 2 onions, halved and thinly sliced, and more.

Yes, Provencal Beef Stew with Cornichons and Capers 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!