Savory Beef Stew with Herbs de Provence
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Beef Stew with Herbs De Provence is a delicious savory beef stew with rich flavor made with a velvety red wine sauce and tender chunks of meat and vegetables. This beef stew stew is a simple recipe that is perfect for a family dinner or to serve to guests.
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This delicious stew is taken to new heights with the addition of herbs de Provence, my favorite ingredient for the best beef stew recipe. Herbes de Provence deepens this stew’s flavor with a wonderful touch of French cuisine. This delicious French beef stew stew is so rich and flavorful, you will want a large side of crusty bread to mop up every last bit of the sauce.
What is Herbs de Provence?
Herbes de Provence is a quintessential blend of herbs from teh southeastern region of France. It’s a mixture of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and a bay leaf, and sometimes lavender is added.
The flavor is slightly floral and earthy and pairs perfectly with dishes such as beef stew, poultry, seafood, or lamb.
Why you Will Love this Beef Stew Recipe
- It’s customizable. You can make it with beef and carrots or you can add more vegetables.
- Flavor! The Herbes de Provence perfectly complements the heartiness of the beef stew for a satisfying and enjoyable beef stew.
- It’s a great recipe to double up because it tastes great as leftovers.
Here is what you will need to make this savory beef stew
This is a brief summary of the ingredients needed to make this beef stew recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Beef Round Cubes
- Olive Oil
- Carrots
- Onion
- Garlic
- Tomato paste
- Bay leaf
- Herbs de Provence
- Red wine
- Low Sodium Beef broth
🥄Equipment
How to make beef stew with Herbes de Provence
Prepare the ingredients: Season the meat with a little bit of salt and pepper, slice the onions, chop the garlic cloves and carrots. Measure the tomato paste, wine and broth. Preheat the oven to 350 degrees F.
STEP 1: Pour olive oil into the bottom of the pan and heat it over medium-high heat. Add the beef cubes and brown beef on all sides and remove it from the dutch oven and set it aside.
STEP 2: Add the onions and garlic to the pan and cook for a few minutes until they soften.
STEP 3: Reduce to medium heat add the carrots to the pan with the onions and garlic and cook them while stirring occasionally to loosen up the browned bits from the bottom of the pot. Stir in the tomato paste and herbes de Provence.
STEP 4: Pour in half of the wine and reduce the heat to medium heat; let wine cook down for about this will take about 8 minutes.
STEP 5: Once the wine has cooked down, stir in the remaining wine and the broth.
STEP 6: Return the meat to the Dutch oven, add the bay leaves, cover the stew, place it in the oven, bake it for 2 1/2 hours, and serve.
Ingredient notes and substitutions
Beef – The best meat to use in this hearty stew is beef round or chuck cubes, which will turn into tender beef after it has been cooked low and slow. If beef cubes aren’t available, you can substitute them with 2 pounds of beef round or chuck roast and cut it into cubes yourself, and it’s more economical.
Herbs de Provence is a unique aromatic mix of dried herbs. You can find Herbs de Provence in the spice section of your supermarket.
Substitute herbs de Provence with an Italian seasoning blend, or mix up your own Herbes de Provence.
Red Wine – The best type of wine to use when cooking a beef stew is a dry red wine such as a Cabernet Sauvignon, Pinot Noir, Merlot.
Substitute red wine in this stew recipe with an equal amount of broth, red grape juice, or cranberry juice for an alcohol-free version.
Beef Broth or Beef Stock? Beef broth is made from meat and stock is made from bones and has a richer flavor. You can use either one in this beef stew recipe.
Recipe Variations
Add more vegetables to the stew with any combination of 8 ounces sliced mushrooms, 1/2 pound parsnips, turnips or potatoes.
Add more broth – If you like your stew with a lot of sauce, increase the amount of broth by 1 cup.
Italian Beef Stew – Replace the Herbes de Provence with a blend of dried Italian herbs such as basil, oregano, and thyme).
Spicy Beef Stew – Add a pinch of red pepper flakes for a punch of heat.
Serving suggestions
Although this savory beef stew can be served as a standalone meal, garnished with fresh parsley or tarragon. It pairs well with Mashed Potatoes, spinach salad, green beans, roasted butternut squash, roasted brussels sprouts and a loaf of crusty bread or you can try this Brazilian cheese bread recipe.
Storing and using Leftovers
This stew tastes even better the next day. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Alternatively, you can freeze them in an airtight container for up to four months, but make sure to cool the stew to room temperature before freezing.
When you’re ready to eat the frozen stew, defrost it overnight in the refrigerator. To reheat leftovers, you can use a saucepan on top of the stove, a covered dish in the oven, or the microwave.
Tips
- Instead of paying extra for pre-cut beef cubes, buy a whole chuck roast, rump roast, or round and cut the meat yourself into 1-inch cubes.
- If you prefer a thicker sauce, mix 1 teaspoon flour or corn starch with a tablespoon of water and gradually stir it into the stew.
Yes, savory beef stew can be easily made in a slow cooker by following the instructions to brown the ingredients in a pan and add them to a crock pot instead of braising them in a dutch oven. Set the heat to low heat and cook for 5 hours.
Yes, you can substitute fresh herbs for dried herbes de provence. Use three times the amount of fresh herbs as the recipe calls for dried and add the herbs during the last hour of cooking.
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Beef and Vegetable Stew
Equipment
Ingredients
- 2 pounds beef cubes chuck or bottom round
- 2 tablespoons olive oil
- 1 pound carrots
- 1 medium onion sliced thin
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 tablespoons Herbs de Provence
- 3 cups red wine
- 1 1/2 cups Beef Broth
Instructions
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons olive oil in a dutch oven over high heat, once the pan is hot, add the 2 pounds beef cubes and brown the beef on each side; remove them from the pan and set aside.
- Add 1 medium onion sliced thin, 2 cloves garlic, chopped to the pan and cook for a few minutes until they begin to soften.2 pounds beef cubes
- Reduce the heat to medium-low heat; stir in 1 pound carrots and cook them while stirring occasionally to loosen up the brown bits from the bottom of the pan.
- Stir in 1 tablespoon tomato paste and 2 tablespoons Herbs de Provence into the carrots; cook for about 5 minutes.
- Add 2 cups of red wine and cook for 5 to 10 minutes until the wine reduces and has a syrupy consistency.
- Add 2 bay leaves, remaining wine, and beef back to the pan and cover.
- Place the stew in the preheated oven and cook for 2 hours. Remove the cover and cook for 20 minutes longer.
- Remove the bay leaves before serving. Thicken the sauce if needed by mixing together 1 teaspoon of flour with 1 tablespoon of water and gradually adding it to the stew.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Love all your meals, New year new goals. Would love to see more vegetarian meals.
Meatless meals to keep my colesterol down. Thank you for all you do Anne and Happy New Year to you and yours.
Thank you for your comment Donald! More plant-based meals are coming soon. Happy New Year!
I’ve tried many beef stew recipes. This one turns out to have the best flavor! Delicious!
Thank you Susan! I am glad you like it.