This isn’t your average beef stew. The combination of tender beef, red wine, fresh herbs and sauteed mushrooms makes it taste expensive. But it’s actually a set-it and forget-it type of dish. A little prep work in the beginning but then you toss everything into your crock pot. This stew is the perfect fix on a cold winter day. That and a glass of red wine!
1/4 cup all purpose flour
2 teaspoon salt
1/2 teaspoon pepper
2 – 2 1/2 pounds sirloin tip roast, trimmed and cut into 1 1/2 inch cubes
2 tablespoons vegetable oil
12 medium garlic cloves, peeled and crushed slightly
2 cups dry red wine
2 cups beef broth
1 pound baby carrots
1 medium onion, sliced thin
2 tablespoons tomato paste
1 15 oz can of diced tomatoes
2 teaspoons anchovy paste
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 medium bay leaves
1 tablespoon butter
1 pound button mushrooms, sliced
In a large bowl, combine flour, salt and pepper. Add beef cubes and toss until beef is coated with flour mixture. Set aside.
Heat vegetable oil in a large pot over low heat. Add garlic and saute until soft and golden. Remove and place garlic in crock pot. Increase heat to medium, add beef cubes and brown on one side then flip to brown the other side. Place browned beef cubes and any remaining flour into crock pot.
In the same pot, add wine and bring to a boil. Then lower heat and simmer for 10 – 15 minutes until wine is reduced to 1/2 cup.
Add reduced wine, broth, carrots, onion, tomato paste, diced tomatoes, anchovy paste, rosemary, thyme and bay leaves. Cook on low heat for 6-8 hours.
Prior to serving, melt butter in a medium size pan over medium heat. Add mushrooms plus salt and pepper to taste. Saute until golden brown and water has evaporated. Add mushrooms to beef stew. Stir and serve.
Provencal Beef Stew can also be served over mashed potatoes or creamy polenta.