• Servings 6-8
  • Prep 2 hours marinade min
  • Cook 2 hours min
  • Course
  • Cuisine
  • Skill Level

Beef Provencal or French Beef Stew


  • 3 pounds of boneless chuck roast cut into 2 inch chunks
  • 1/2 cup all-purpose flour
  • 1/2 tsp fresh cracked black pepper
  • 1 large leek washed thoroughly
  • 1/4 cup butter
  • 2 tbs olive oil
  • 10 small white onions peeled and left whole(leave root end attached so the onions will hold together)
  • 2 cloves of garlic crushed
  • 2 bay leaves
  • 1 can (1 lb 12 oz) tomatoes with sauce (we like Cento Italian because of the flavor and the rich thick sauce. They are available in the FSG Gourmet Store)
  • 10 small redskin potatoes scrubbed
  • 2 large carrots peeled and cut into 1 inch rounds
  • 2 large zucchini cut into 1 inch rounds
  • 12 ripe black olives (without pits)
  • Chopped parsley(curly or Italian)
  • 1 orange peel cut into strips.
  • 1 and 1/2 cups red wine
  • 2 tbs dried thyme
This is a real show stopper. Chunks of beef are marinated in red wine, orange peel and thyme; then they’re simmered with some wonderful fresh vegetables. The flavors marry beautifully. The only other thing you need for this one pot dish is some crusty bread and a glass good of red wine!
  • Cut beef into 2 inch cubes.
  • In a bowl combine marinade ingredients.
  • Add beef to marinade and toss to coat well.
  • Refrigerate tightly covered for 2 to 3 hours.
  • Drain well and reserve the marinade and the peel.
  • Coat the beef in flour mixed with salt and pepper. Reserve remaining flour.
  • Trim leak. Cut off the root end and most of the dark green. Slice leek cross ways into 1/4 inch rounds. Make sure leek is free of dirt.
  • In a stock pot or dutch oven saute beef  cubes until brown on all sides. Once brown remove  from pot and set aside.
  • Add leeks, onions, carrots and garlic to the same pot cook gently for 5 minutes.
  • Return beef to pot. Add tomatoes and bay leaves, and marinade
  • Stir well to combine. Bring to a boil then reduce heat. Simmer covered for 1 hour.
  • Add potatoes to pot. Slice zucchini into 1 inch rounds and add to pot.
  • Sir the remaining flour in 1/4 cup of water. Add to pot and stir until smooth.
  • Cook 40 minutes and add olives and parsley to pot.



Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.