Beef Provencal

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This Beef Provencal braises all afternoon for fork-tender, frigid climate comfort meals.

Beef Provencal in white bowl with carrots and thyme.

Absorb we ever shared the narrative of how Lisa and I grew to develop to be traffic? It had minute to enact with us, essentially, and everything to enact with our boys. Stare, they were supreme buds in preschool and dwell shut to on this point in time, six years later. When we came upon we moreover have daughters about the identical age, it used to be a no-brainer to get dangle of the families together for dinner. It used to be after several meals that we realized we portion a an identical passion for meals….and recipes. Genuinely, we’d in general near dwelling from dinner at each and each a lot of’s dwelling and advise, “Howdy, I compose one thing correct treasure that!”. This Beef Provencal is a form of recipes that we each and each depend on as a delightful dinner staple, equally at dwelling as a cozy Sunday supper or as the starring dish when intelligent traffic and family.

Beef Provencal is largely a French version of pork stew loaded with mushrooms, carrots, tomatoes, garlic, onions and spices. The major to this deliciousness is the lengthy, late braise in a tightly sealed dutch oven, which makes the meat fork tender and the flavors meld beautifully. (I’ve this one on my Christmas list, but this one is a smartly-priced different.)

Comely warning: There’s reasonably of prep work all in favour of making this meal, but after the pot is popped in the oven, that it is seemingly you’ll wipe your hands clear and revel in a couple of hours to yourself.

Short on time? I’ve made Beef Provencal the day sooner than and rewarmed it in the oven, and it looks to be correct as tasty. It’s a extraordinarily forgiving dish that lends itself to experimentation, or in my case, improvisational makes exhaust of of what’s in the fridge. ? Desire more carrots? Scamper for it. Now no longer a mushroom fan? Omit as you please. Crushing on tomatoes? The sky is the restrict.

Correct treasure dilapidated traffic warmth our hearts, accepted recipes bring pleasure to our bellies. This Beef Provencal ties together meals and friendship for Lisa and I in a memorable procedure. We hope it turns into a accepted to your loved ones, too.

Beef Provencal on a desk with wine.

Beef Provencal in a white bowl on prime of cream, red, and yellow linens. Fork and knife on side.

Beef Provencal

Garnish With Lemon

This abdomen warming pork provencal is no doubt one of our accepted dinner recipes!

Prep Time 45 minutes

Cook Time 3 hrs

Entire Time 3 hrs 45 minutes

Direction Major Dishes

Delicacies American

Servings 8 servings

Calories 205 kcal


  • 1 tablespoon olive oil
  • 12 garlic cloves overwhelmed
  • 1 3-pound boneless chuck roast, trimmed and cut encourage into chunks
  • 1 ½ teaspoons salt divided
  • ½ teaspoon freshly floor dark pepper divided
  • 1 cup red wine
  • 6 immense carrots peeled and chopped
  • 16 ounces mushrooms halved
  • 1 immense onion chopped
  • ½ cup pork broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 bay leaf
  • 16 ounces extensive noodles reminiscent of egg noodles or papardelle, cooked in step with bundle directions


  • Preheat oven to 300 degrees.

  • Region olive oil in immense dutch oven over medium low warmth. Add garlic and cook dinner for five minutes. Device shut garlic with a slotted spoon.

  • Amplify warmth to medium high. Region half of pork in pan and sprinkle with ¼ teaspoon salt and ⅙ teaspoon pepper. Brown on each and each side, about 4-5 minutes. Device shut from pan and repeat with closing pork, ¼ teaspoon salt and ⅛ teaspoon pepper.

  • Once all pork is browned, pour wine into pan to deglaze. (Be determined that that you just pickle up all those delightful browned bits!) Return garlic and pork to the pan along side 1 teaspoon salt, ¼ teaspoon pepper, carrots, mushrooms, onion, pork broth, tomato paste, rosemary, thyme, diced tomatoes and bay leaf. Lift to a boil.

  • Duvet pan and space in the oven. Bake for 2 ½ – 3 hours or until meat is fork tender. Device shut bay leaf. Again over noodles.


Serving: 1gCalories: 205kcalCarbohydrates: 29gProtein: 9gCorpulent: 4gSaturated Corpulent: 1gPolyunsaturated Corpulent: 3gLdl cholesterol: 9mgSodium: 514mgFiber: 4gSugar: 5g

Nutrition recordsdata no longer guaranteed to be correct.

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About Anna

Hi, I’m Anna, a outdated company communications nerd turned meals fanatic. Seems I treasure cooking for others A LOT higher than explaining HR policies to them. C’mon over!

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