Beef Stew, Provencal Style

5 from 1 vote

This is a hearty and flavorful stew heavily adapted from Cook’s Illustrated. It is a great comforting dish that can be made ahead of time and is even better the next day. This soup also freezes well.

Course Main Course, Soup

Cuisine French

Keyword beef, dairy-free, egg-free, french, nut-free, soup, stew

Prep Time 20

Cook Time 3 30

Total Time 4

Servings

Calories 639kcal

Author Jenny Ross

Ingredients

4 tablespoons bacon grease
1 onion sliced thin
4 garlic cloves minced
6 ounce can tomato paste
1 teaspoon anchovy paste about 3 anchovy filets, minced
1 bottle red wine something bold like a Cabernet
4 cups chicken stock
1/2 tablespoon gelatin
1 teaspoon dried thyme
2 bay leaves
zest of 1 orange grated
3 1/2 pounds boneless beef chuck-eye-roast cut into 2-inch chunks
2 teaspoons salt
1 teaspoon ground black pepper
1 cup pitted Nicoise olives drained, optional
2 tablespoons fresh parsley minced

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Instructions

Preheat oven to 325ºF.
Heat the bacon grease over medium high heat in a large dutch oven. Add the sliced onions and a pinch of salt. Cook over medium-high heat until onions begin to brown, stirring often, about 10 minutes. Add the garlic and cook until fragrant, about one minute. Add tomato paste and anchovy paste, stirring to distribute evenly. Cook another 2 minutes then add the wine, scraping to ensure nothing is stuck to the bottom of the pot. Add a cup of chicken stock, gelatin, thyme, bay leaves, half the olives (if using), and zest. Bring to a boil then add the beef and salt. The beef should be completely submerged. Add more stock as needed.
Cover the dutch oven and transfer to the oven. Bake at 325ºF for 3-4 hours, or until the beef is tender.
Remove from the oven then add the remaining olives. Either skim the excess fat from the surface with a spoon. You can also let it cool completely and refrigerate overnight. The fat is easily scooped off with a spoon the next day. Stir in the pepper and parsley before serving.

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