FRENCH DAUBE PROVENÇALE (BRAISED BEEF STEW)
This rich and hearty beef stew takes comfort food to a whole new level. It’s a cozy twist on the traditional version, deeply flavorful, fall apart tender, and brimming with slow simmered goodness. The secret is a splash of red wine, a spoonful of tomato paste, and a drizzle of balsamic vinegar. Together they create a rich, velvety broth that’s slightly tangy, a little sweet, and absolutely irresistible. Don’t worry, the alcohol cooks off completely so even my fellow teetotalers can dig in without hesitation. Serve it with soft dinner rolls or a loaf of crusty bread to soak up every last drop. Trust me, you won’t want to waste a single spoonful of that sauce.
Serves 6-8
INGREDIENTS:
2 lb rump or blade roast beef, cut into 2” chunks (pre-season with our delicious Her Copper Kitchen House Seasoning or with Salt & Pepper)
Her Copper Kitchen House Seasoning (or Salt & Pepper)
2 tbsp oil
1 large onion, sliced
3 large carrots, sliced
1 orange, quartered
6 stalks celery, sliced
12-14 cherry tomatoes
1-2 cups sliced fresh mushrooms (the more the better in my opinion)
1/2 tsp red pepper flakes
3 cups beef broth
2 cups dry red wine (or substitute more beef broth)
3 tbsp tomato paste
1/2 tsp seasoned salt
2 full heads of garlic, with the tops cut off
3 tbsps balsamic vinegar
3 bay leaves
2 sprigs fresh thyme or 1/4 tsp dried
1 sprig rosemary, leaves removed and chopped (or 1 tsp dried)
3 tbsp fresh parsley, chopped (or 1tbsp dried)
1/2 cup black olives (optional)
DIRECTIONS:
Season beef chunks with Her Copper Kitchen House seasoning or with Salt & Pepper.
Sear the pre-seasoned beef in a large Dutch oven over medium heat, stirring often to evenly brown all sides.
Add the onions, carrots, tomatoes, celery, bay leaves, black olives and mushrooms to the pot.
In a bowl, add the season salt, red pepper flakes, broth, wine, tomato paste, balsamic vinegar, thyme, rosemary and whisk together. Pour this mixture over the beef and vegetables.
Place the heads of garlic and an extra sprig of rosemary on the top.
Bring to a boil over medium high heat. Cover pot with a lid and place in 350 degree oven for 2 hours unto the beef falls apart with a fork.
Remove from oven and take out the bay leaves, rosemary sprig, squeeze the roasted garlic out of their casings back into the pot. Add additional seasoning to your taste preference.
Serve over mashed potatoes or polenta.
Nutrition Facts
Servings: 6
Calories: 420
Total Fat: 17 g (22% DV)
Saturated Fat: 5 g (25% DV)
Cholesterol: 95 mg (32% DV)
Sodium: 720 mg (31% DV)
Total Carbohydrates: 22 g (8% DV)
Dietary Fiber: 4 g (14% DV)
Total Sugars: 9 g
Protein: 36 g (72% DV)
Potassium: 1,050 mg (22% DV)
Percent Daily Values are based on a 2,000-calorie diet. Your values may be higher or lower depending on your calorie needs.
Notes:
• Calculations are based on 2 pounds of trimmed beef and all listed ingredients.
• Substituting beef broth for the wine reduces calories by about 40 per serving.
• Serving over mashed potatoes or polenta adds 100–150 calories per portion.
Nutritional information is an estimate and may vary based on brands, preparation methods, and portion sizes.