Provencal Beef Stew

Provencal Beef Stew

Start by browning the stew ingredients first in a thick, preferably cast-iron skillet, then transfer to a pot and simmer covered.


  • 1 kg stewing beef (e.g., chuck)
  • 150 g bacon
  • 1 onion
  • 3 cloves garlic
  • 2 tablespoons all-purpose flour
  • 1 and 1/2 cups red wine
  • 1 cup water
  • 1/2 cup orange juice
  • 1 carrot
  • a few slices of dried porcini mushrooms
  • 1 bay leaf
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • several mushrooms
  • 1 tablespoon butter


Cut the meat into small 2 cm cubes, season with salt and pepper, and set aside. Place the sliced or diced bacon into a skillet and render over medium heat for about 7 minutes until lightly browned. Remove with a slotted spoon and transfer to the pot. In the remaining fat in the skillet, sauté the chopped onion over medium heat until softened, adding grated garlic towards the end and cooking briefly.

Transfer to the pot with the bacon. Now, brown the beef on all sides, preferably in two batches to maintain skillet temperature. Once browned, transfer to the pot. Sprinkle flour into the skillet over the beef drippings and stir with a wooden spoon to lightly toast. Gradually pour in the wine, stirring with a spoon until the flour dissolves and thickens. Transfer to the pot.

Place the pot over heat and bring to a boil, gradually adding water and orange juice. Add peeled and chopped carrot, dried porcini slices, bay leaf, rosemary, and thyme. Season with salt and pepper. Cover and simmer over low heat until the meat is tender, about 2 hours. Finally, add mushrooms sliced and sautéed in butter on a clean skillet.

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