Description
This hearty Beef Provencal recipe features tender cubed chuck roast slow-cooked with a medley of vegetables, sun-dried tomatoes, and olives in a flavorful tomato-based sauce infused with herbs, balsamic vinegar, honey, and red wine. Served over egg noodles, it's a comforting and rich dish perfect for family dinners or gatherings.
Ingredients
Beef and Coating
- 2 lbs cubed chuck roast
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vegetables and Aromatics
- 4 medium carrots, chopped
- 4 celery stalks, chopped
- 1 white onion, chopped
- 3 cloves garlic, minced
Sauce and Seasonings
- 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
To Serve
- 16 oz uncooked egg noodles
Instructions
- Prepare the beef: In a large bowl, combine salt, pepper, and flour. Toss the cubed chuck roast thoroughly in the flour mixture to coat each piece evenly. This will help create a nice crust and thicken the sauce during cooking.
- Brown the beef: Heat 2 teaspoons of vegetable oil in an oven-safe stockpot over medium heat. Add the floured beef cubes and cook until browned on all sides and just starting to caramelize. This step locks in the flavors. Remove the beef from the pan and set aside.
- Cook the vegetables and aromatics: Preheat your oven to 325˚F. Add the remaining 1 teaspoon of vegetable oil plus 2 tablespoons of olive oil to the same stockpot. Add chopped carrots, celery, tomato paste, chopped onion, and minced garlic. Cook, stirring frequently, for about 5 minutes until the vegetables soften and tomato paste darkens slightly.
- Add sun-dried tomatoes and seasonings: Stir in the drained sun-dried tomatoes, honey, balsamic vinegar, dried thyme, onion powder, white pepper, and soy sauce or red wine. Cook this mixture for another 2 minutes to allow the flavors to meld together.
- Return beef and add liquids: Add the browned beef back into the pot along with the beef broth and olives. Let everything cook together for 4 minutes on the stovetop to bring all ingredients to a simmer.
- Braise in the oven: Cover the stockpot with a lid and transfer it to the preheated oven. Cook for 2 hours, checking every 20 minutes. If the stew appears dry, add additional beef broth as needed to maintain a moist consistency and prevent burning.
- Prepare the egg noodles: Near the end of the braising time, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Serve: Spoon the rich Beef Provencal stew over the cooked egg noodles and enjoy immediately for a filling and flavorful meal.
Notes
- Be sure to use a heavy, oven-safe stockpot or Dutch oven to braise the beef evenly.
- Adjust the amount of broth as needed during cooking to prevent the stew from drying out.
- You can substitute black olives with green olives depending on your taste preference.
- For added depth, a splash of red wine enhances the flavor, but soy sauce can be used as an alternative.
- Letting the stew rest for a few minutes after removing from the oven helps the flavors meld further.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
