Provençal Beef Stew with Herb-Infused Noodles
Indulge in the rich flavors of Southern France with this Provençal Beef Stew. This hearty dish combines tender chunks of beef chuck, simmered slowly with aromatic garlic, fresh herbs, and vibrant vegetables. The addition of red wine gives the stew a depth of flavor, while the diced tomatoes add a touch of sweetness. Perfect for entertaining, this dish can be kept warm, allowing you to enjoy quality time with your guests. Serve over luxurious egg noodles, and complete your meal with a crusty whole-grain baguette and a fresh salad dressed with vinaigrette.
N/A
Servings
367
Calories
16
Ingredients
Ingredients
olive oil
2 teaspoons (none)
garlic cloves
12 (crushed)
boneless chuck roast
2 lbs (trimmed and cut into 2-inch cubes)
salt
1 1/2 teaspoons (divided)
fresh ground black pepper
1/2 teaspoon (divided)
red wine
1 cup (none)
chopped carrots
2 cups (none)
chopped onions
1 1/2 cups (none)
reduced-sodium beef broth
1/2 cup (none)
tomato paste
1 tablespoon (none)
chopped fresh rosemary
1 teaspoon (none)
chopped fresh thyme
1 teaspoon (none)
ground cloves
1 dash (none)
diced tomatoes
1 (14 1/2 ounce) can (none)
bay leaf
1 (none)
medium egg noodles
3 cups (cooked (about 4 cups uncooked))
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a small Dutch oven, heat olive oil over low heat. Once hot, add the crushed garlic and sauté for about 5 minutes until fragrant, stirring occasionally. Remove the garlic with a slotted spoon and set aside.
3
Increase the heat to medium-high and add the beef chunks in batches. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sear for about 5 minutes, browning the meat on all sides. Remove the beef from the pan and set aside.
4
Deglaze the pan by pouring in the red wine, bringing it to a boil and scraping up any browned bits from the bottom. Stir back in the sautéed garlic, the browned beef, remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, chopped carrots, chopped onions, broth, tomato paste, rosemary, thyme, ground cloves, diced tomatoes, and the bay leaf. Bring this mixture to a boil.
5
Cover the pot and place it in the preheated oven. Bake for 2 1/2 hours or until the beef is tender and the flavors have melded together beautifully. Discard the bay leaf before serving.
6
Meanwhile, cook the egg noodles according to the package instructions until al dente. Drain and toss with a little olive oil and fresh herbs if desired.
7
Serve the flavorful beef stew over the cooked noodles, garnished with fresh herbs if desired.
Nutrition Information
12g
Fat
33g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Provençal Beef Stew with Herb-Infused Noodles?
It is a hearty French-inspired dish featuring tender beef chuck simmered with garlic, herbs, vegetables, and red wine, served over egg noodles.
What cut of beef is recommended for this stew?
The recipe calls for 2 lbs of boneless chuck roast, trimmed and cut into 2-inch cubes.
How many garlic cloves are needed?
This recipe uses 12 crushed garlic cloves to provide a rich, aromatic flavor.
What is the recommended oven temperature?
Preheat your oven to 300°F (150°C) for slow-cooking the stew.
How long should the beef stew bake in the oven?
The stew should bake for approximately 2 1/2 hours until the beef is tender.
What type of wine is used in this recipe?
The recipe requires 1 cup of red wine to deglaze the pan and add depth to the sauce.
What are the primary herbs used for seasoning?
The stew is flavored with fresh rosemary, fresh thyme, and a bay leaf.
How many calories are in a serving of this stew?
Each serving contains approximately 367 calories.
What is the protein content per serving?
There are 25 grams of protein per serving.
How much fat is in this dish?
This recipe contains 12 grams of fat per serving.
How many carbohydrates are in the Provençal Beef Stew?
There are 33 grams of carbohydrates per serving.
What type of noodles should I serve with the stew?
The dish is served over 3 cups of cooked medium egg noodles.
How do I prepare the garlic for the stew?
Sauté the crushed garlic in olive oil for about 5 minutes until fragrant, then remove with a slotted spoon and set aside to be added back later.
What is the purpose of deglazing the pan?
Deglazing with red wine helps to loosen the flavorful browned bits from the bottom of the pan after searing the beef.
What vegetables are included in the stew?
The stew includes 2 cups of chopped carrots and 1 1/2 cups of chopped onions.
Do I need to sear the beef before baking?
Yes, sear the beef chunks in batches for about 5 minutes until they are browned on all sides.
Is tomato paste used in this recipe?
Yes, 1 tablespoon of tomato paste is added to the mixture for richness.
Are there any specific spices added?
A dash of ground cloves is included to enhance the flavor profile.
Should I use fresh or canned tomatoes?
The recipe calls for one 14.5-ounce can of diced tomatoes.
What kind of broth is best for this stew?
The recipe recommends using 1/2 cup of reduced-sodium beef broth.
Should the bay leaf be eaten?
No, you should discard the bay leaf before serving the stew.
How should the egg noodles be prepared?
Cook the noodles according to package instructions until al dente, then drain and toss with olive oil and fresh herbs.
What should I serve as a side dish?
A crusty whole-grain baguette and a fresh salad with vinaigrette are excellent accompaniments.
Is this a good dish for entertaining guests?
Yes, the stew can be kept warm, allowing you more time to spend with your guests.
How many total ingredients are required?
There are 16 ingredients in total for this recipe.
How much salt and pepper is used?
The recipe uses 1 1/2 teaspoons of salt and 1/2 teaspoon of fresh ground black pepper, both divided between searing and the stew liquid.
Can I cook the garlic on high heat?
No, the garlic should be sautéed over low heat to prevent burning while becoming fragrant.
What is the texture of the beef after cooking?
After 2.5 hours of slow baking, the beef becomes very tender.
What is the size of the beef cubes?
The boneless chuck roast should be cut into 2-inch cubes.
Is this recipe categorized under a specific cuisine?
Yes, it is categorized as French cuisine, specifically from the Provence region.