I made this stew on Friday, when it was bitterly cold and we were inside all afternoon. The house smelled incredible (hello, 12 cloves of garlic!) and watching Jimmy take a deep inhale when he walked in the door after work was exactly the reaction I was hoping to get. Everyone in my family licked their bowls clean (worthy of a victory dance because I have children that can occasionally be prone to pickiness.) I think this might be my favorite stew recipe, ever. (Sorry Ina, I love your Beef Bourguignon so much, but the mushrooms and pearl onions aren't a favorite with my crew.) My key is to use high quality meat (I like Fresh Market), especially in a stew where it cooks for hours and a great tasting wine, I like a dry red in stew, like a Pinot Noir.
This recipe was adapted from the Cooking Light recipe for Beef Daube, my biggest changes were in the preparation steps and the amount of seasoning. Enjoy. This is what I call "I love you food", a slow, unhurried, earthy meal, that says I just want to take care of you. It is one that I will make time and time again.
Recipe | Provencal Beef Stew with Red Wine
(adapted from here)
- 3 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2.5 - 3 pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup beef broth
- Preheat oven to 300.
- Heat olive oil over medium heat in a large, oven safe, saucepan or dutch oven. Season meat with kosher salt
- Cook egg noodles according to package directions. Serve stew alongside noodles and garnish with thyme if desired.
- (serves 4-6)
- Printable Recipe
- 1 heaping tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- egg noodles
- sprigs of fresh thyme for garnish