Name: Beef Provencal Recipe
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: 2 lbs cubed chuck roast; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 medium carrots, chopped; 4 celery stalks, chopped; 1 white onion, chopped; 3 cloves garlic, minced; 1 (6 oz) can tomato paste; 1 jar (7 oz) oil-packed sun-dried tomatoes, drained; 1/3 cup honey; 1/4 cup balsamic vinegar; 1 teaspoon dried thyme; 1/2 teaspoon onion powder; 1/4 teaspoon white pepper; 2 tablespoons red wine; 1 cup beef broth; 1 cup black or green olives; 2 tablespoons soy sauce; 3 teaspoons vegetable oil, divided; 2 tablespoons olive oil, divided; 16 oz uncooked egg noodles

Jump to Recipe· 3.9 from 75 reviews

If you are craving a comforting dish that brings together tender, slow-cooked beef with a vibrant medley of Mediterranean flavors, the Beef Provencal Recipe is your go-to. This stew combines hearty chuck roast with sun-dried tomatoes, olives, and aromatic herbs to create an irresistible balance of rich, sweet, and savory notes. Perfect for cozy family dinners or special occasions, this dish promises a flavorful journey to the sunny south of France with every bite.

Inside a large white pot on a white marbled surface, there are five layers of ingredients each placed in their own section around the pot. Starting at the top left and moving clockwise, there is a layer of chopped light green celery with a crunchy texture, next to that is a small pile of finely minced pale yellow garlic, followed by bright orange carrot cubes. Below the carrots, there is a thick reddish-orange paste of tomato, and finally, at the bottom left, a mound of white diced onions. The ingredients are fresh, colorful, and spaced out evenly, all ready to be cooked. photo taken with an iphone --ar 4:5 --v 7

Ingredients You'll Need

To create this classic Beef Provencal, you'll rely on straightforward ingredients that come together to build layers of flavor. Each component plays a vital role, from the tender beef providing richness, to the sun-dried tomatoes and olives lending depth and zest.

2 lbs cubed chuck roast: A well-marbled cut that becomes melt-in-your-mouth tender after slow cooking.
½ cup all-purpose flour: Helps to brown the beef and slightly thicken the stew’s sauce.
½ teaspoon salt: Enhances all the flavors in the dish.
½ teaspoon pepper: Adds a gentle heat and depth.
3 teaspoons vegetable oil, divided: Used for searing and sautéing, creating that beautiful caramelization on the beef and vegetables.
4 medium carrots, chopped: Provide sweetness and texture.
4 celery stalks, chopped: Add a subtle aromatic crunch.
1 (6 oz) can tomato paste: Brings acidity and a concentrated tomato flavor.
1 white onion, chopped: Builds the savory foundation of the stew.
3 cloves garlic, minced: Delivers warmth and signature Provencal aroma.
1 jar (7 oz) oil-packed sun-dried tomatoes, drained: Intensifies the savory and sweet notes with a lovely chewiness.
⅓ cup honey: Balances acidity with a touch of natural sweetness.
¼ cup balsamic vinegar: Adds tang and complexity.
1 teaspoon dried thyme: A quintessential herb that brightens the stew.
½ teaspoon onion powder: Boosts onion flavor without extra bulk.
¼ teaspoon white pepper: A milder pepper variant that complements black pepper nicely.
2 tablespoons red wine: Contributes depth and a subtle fruity note.
1 cup beef broth: Creates a luscious, savory sauce base.
1 cup black or green olives: Brings salty, briny bursts that are signature for Provencal style.
2 tablespoons soy sauce: Adds umami richness, heightening flavor complexity.
2 tablespoons olive oil, divided: Finishing touches and cooking medium for noodles.
16 oz uncooked egg noodles: Soft and silky noodles perfect as a comforting bed for the stew.

How to Make Beef Provencal Recipe

Step 1: Prepare and Brown the Beef

Start by tossing the cubed chuck roast in a mixture of flour, salt, and pepper. This coating helps create a beautifully browned crust when seared, which locks in juices and adds a nutty richness to the stew. Heat 2 teaspoons of vegetable oil in an oven-safe stockpot over medium heat and brown the beef in batches. The caramelization you achieve here sets a fantastic flavor base, so take your time but be careful not to overcrowd the pan. Once browned, remove the beef and set aside.

Step 2: Build the Flavor Base

In the same pot, add the remaining vegetable oil, then toss in the chopped carrots, celery, and onion. Sauté these aromatics until softened—about five minutes—while stirring in the tomato paste and minced garlic to enhance their flavors. When everything starts smelling irresistibly savory, stir in the drained sun-dried tomatoes, honey, balsamic vinegar, dried thyme, onion powder, white pepper, and your choice of soy sauce or red wine. Let these ingredients mingle for two minutes, allowing their tastes to meld into a tantalizing base.

Step 3: Combine and Slow Cook

Add the beef back into the pot along with the beef broth and olives. Let everything cook together for a few minutes on the stove to start the blending process. Then cover the pot and transfer it to a preheated oven at 325˚F. Let the stew slow-cook gently for about two hours. Be sure to check every 20 minutes or so, stirring lightly and adding extra broth if the sauce seems to be drying out. This slow cooking tenderizes the chuck roast until it’s perfectly soft and infused with all those vibrant Provencal flavors.

Step 4: Prepare the Egg Noodles

While the stew is finishing in the oven, cook the egg noodles according to the package directions. Drain them well and toss with a bit of olive oil to keep them from sticking and to add a subtle richness that complements the stew.

How to Serve Beef Provencal Recipe

Inside a large white pot with dark edges, there are about ten pieces of browned meat, each piece showing a rich dark brown color with a slightly crispy texture on the outside. The meat pieces are unevenly shaped, some larger and others smaller, all placed on the bottom of the pot. The pot’s surface around the meat shows some dark browned spots and oil stains, indicating the meat was seared. There is a small wooden bowl with coarse white salt visible at the bottom left outside the pot. The background is a white marbled texture, and some green herbs, including rosemary and thyme, are placed above the pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To brighten up the hearty stew, sprinkle freshly chopped parsley or a few basil leaves right before serving. A twist of lemon zest can also add a lovely fresh zing. These small touches bring color and a refreshing pop that makes the dish feel alive and vibrant.

Side Dishes

This Beef Provencal Recipe pairs wonderfully with simple green salads lightly dressed with vinaigrette, roasted garlic bread that soaks up every bit of sauce, or even a side of ratatouille for a full Provencal experience. Light steamed vegetables or a crisp cucumber salad also work beautifully to balance the meal.

Creative Ways to Present

For a rustic charm, serve the stew directly in a shallow bowl atop the prepared egg noodles, finishing with a drizzle of olive oil. Alternatively, serve it family-style in the stockpot for a warm, communal vibe. To elevate the presentation for guests, plate individual portions artfully with a sprig of rosemary and a few olives on top.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Beef Provencal in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it even more delicious the next day. Just be sure to keep the stew separate from the noodles if possible to avoid them becoming overly soft.

Freezing

This dish freezes wonderfully, making it an excellent candidate for batch cooking. Freeze the stew portion without noodles in a freezer-safe container for up to three months. Allow it to cool completely before freezing. When ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat the thawed or refrigerated stew gently on the stovetop over low to medium heat so the beef stays tender and the sauce does not dry out. If the stew thickens too much, simply add a splash of beef broth or water to loosen it. Heat the noodles separately and then combine when serving.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is perfect for slow cooking because it becomes tender and flavorful, you could also use brisket or short ribs. Just keep in mind that cooking times may vary slightly depending on the cut’s size and fat content.

Is it possible to make this dish without wine or soy sauce?

Yes, you can omit either wine or soy sauce if you prefer. Red wine adds depth and a subtle fruity note, while soy sauce enhances umami. You can substitute with extra beef broth and a splash of Worcestershire sauce for a similar effect.

What can I substitute for egg noodles?

If you don’t have egg noodles on hand, feel free to use other pasta types like pappardelle, fettuccine, or even serve the stew over creamy mashed potatoes or polenta for a comforting variation.

How do I make the stew thicker if it’s too runny?

If you find the sauce too thin after cooking, mix a teaspoon of cornstarch with cold water and slowly whisk it into the simmering stew until it thickens to your liking. Alternatively, simmer uncovered on the stovetop to reduce the liquid.

Can this recipe be made in a slow cooker?

Definitely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Just remember to add the broth and olives at the beginning and stir in delicate ingredients like sun-dried tomatoes closer to the end of cooking.

Final Thoughts

There’s something so special about a dish that feels both rustic and elegant like the Beef Provencal Recipe. It’s a celebration of bold yet balanced flavors that warm your soul and bring people together around the table. I wholeheartedly encourage you to try this recipe, as it’s bound to become a treasured favorite in your kitchen, just like it is in mine.

Beef Provencal Recipe

Ingredients You'll Need