Provençal Beef Stew (Instant pot)

Provençal Beef Stew

One of the most ancient of Provençal dishes, the simple beef stew is made glorious by the slow simmering that transforms the meat into tender, richly seasoned morsels. Authentic recipes will call for five to six hours of cooking time; we've achieved delicious results by oven baking the stew for hours at a low temperature.

Category Main, Dinner

Cuisine french

Total Time 4h 30m

Ingredients

  • 3 tbsp olive oil.

  • 3 lbs beef chuck, cut into 1- to 2-inch chunks.

  • 2 medium-size onions, coarsely chopped

  • 4 cloves garlic, coarsely chopped

  • 5 carrots, peeled and quartered

  • 6 plum tomatoes, coarsely chopped

  • 8 fresh sage leaves, coarsely chopped, or 1 tsp dried sage leaves

  • 1 tsp dried herbs de Provence or thyme leaves

  • 4 whole cloves

  • 3 strips of orange peel (1/2 inch wide)

  • 1 bay leaf

  • 1 tsp salt

  • 1 tsp ground black pepper

  • 1 cup red wine

  • Water

Instructions

Steps

1. In ovenproof 5-quart dutch oven or casserole, heat 1 tbsp oil over medium-high heat; brown beef in batches on all sides. With slotted spoon remove beef and set aside.

2. Add remaining 2 tbsp oil to pan. Reduce heat to medium and add onions and garlic. Saute 5 minutes.

3. Stir in carrots, tomatoes, sage, herbes de Provence, cloves, orange peel, bay leaf, salt and pepper.

4. Pour red wine over all; add browned beef and enough water to cover and stir to blend. Heat mixture to a gentle simmer.

5. Meanwhile, heat oven to 250F.

6. When mixture begins to simmer, remove from heat, cover and bake 2 hours, stirring occasionally.

7. Uncover stew and bake 2 more hours, or until beef is very tender and stew thickens.

8. Serve, or cool, cover and refrigerate. Provençal Beef Stew will taste even better the next day.

34
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Inb4 some frog calls me out for how bullshit this recipe is.

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i love beef stews so much

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:marseysniff:

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same bruv.

It's the dog days of summer but I'm still making stews in the instant pot

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I love the daube. I usually put some olives in there, too. Always nice to find them hidden in the meat when you eat it.

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:marseynot#es:

I'm not super familiar with classical European cooking- what kind of olives are we talking?

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Any, as long as they are pitless :) I just buy them in a tin, it's easy.

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Just need a cup of mayo otherwise A - -!

Nice job.

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:#marseyjar:

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what you can do to a chuck roast if you cook it long and low :marseybeandrool:

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It seems popular to shit on "mom's pot roast" but it's unironically one of my fav comfort foods - my mom is an amazing cook though. :marseytradpat:

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Note: I posted the og recipe but I did this in the instant pot.

The changes I made are as follows:

1. Browned beef / cooked onions in the Instant Pot on saute.

2. Cooked on the "stew" setting for 20min with 10min minimum natural release.

Changes I'll make next time:

1. DO NOT add the extra water.

2. Possibly sub water with beef stock - I DID add extra wine as well, against my better judgement.

3. Use the PROPER amount of beef - I didn't realize the beef heavy nature of the dish is VERY INTENTIONAL. Follow the instructions and use 2lbs minimum.

In general making the "stew" part is hard in the instant pot - it barely looses any liquid while cooking for obvious reasons.

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Use chicken stock, even in a beef based dish store bought chicken stock is so much better than store bought beef stock.

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Brown the beef and then take them out to make a roux with the veg. Creates a great thickened base for stews with your initial spoonfuls of stock or water. Just add back the beef and any juices that set out.

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I think I ended up doing that with the instant pot anyway.

I think I generally need more and fatter beef (I used 1.2 lbs cheap stew beef) to get a proper roux going?

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Well a roux is just an oil/fat and flour mix so having a fatty cut of beef could give plenty of fat to make it. I usually brown the flour a bit to give a bit of nuttiness.

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:marseynotes#:

Thanks! Any clue why?

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Store bought beef stock uses a lot of artificial ingredients to simulate beef flavor, chicken stock is still mostly chicken. It still works in beef dishes because all you're looking for is a bit of savory flavor, the specific source doesn't matter much. Tbh water would probably be fine too but I still tend to use chicken stock in this sort of case.

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Thanks king! :marseykingcrown:

Any other cooking tips?

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idk i just watch youtube cooks lmao

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:marseygigachadtalking#:

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