Provincial beef stew is a hearty, slow-cooked dish inspired by rustic countryside cooking—tender beef simmered with vegetables, herbs, and a rich, savory sauce.
🥩 Provincial Beef Stew
Ingredients:
- 800 g beef (chuck or stew meat, cut into cubes)
- 2 tbsp oil or butter
- 1 large onion (chopped)
- 2–3 garlic cloves (minced)
- 2 carrots (sliced)
- 2 potatoes (cubed, optional)
- 1 cup mushrooms (optional)
- 2 tbsp tomato paste
- 2 tbsp flour (for thickening)
- 2–3 cups beef stock
- 1 tsp thyme
- 1 tsp rosemary (or mixed herbs)
- 1–2 bay leaves
- Salt and black pepper to taste
- Optional: ½ cup red wine for deeper flavor
👨🍳 Instructions:
- Brown the beef: Heat oil in a pot and sear beef cubes until browned on all sides. Remove and set aside.
- Cook aromatics: In the same pot, sauté onion and garlic until soft.
- Add carrots (and mushrooms if using), cook for a few minutes.
- Stir in tomato paste and flour, cooking for 1 minute.
- Build stew: Return beef to the pot, add stock, herbs, bay leaves, salt, and pepper (and wine if using).
- Bring to a boil, then reduce heat and cover.
- Simmer for 1.5 to 2 hours until beef is tender.
- Add potatoes in the last 30–40 minutes if using.
- Adjust seasoning before serving.
The result is a rich, slow-simmered Provincial beef stew with deep flavors, tender meat, and a comforting, home-cooked feel.
If you want, I can also give you a slow cooker version, a French-style red wine upgrade, or a quick 1-hour pressure cooker method.
