This Provencal-inspired stew is full of fork-tender braised beef, hearty red wine and aromatic herbs.
When life gives you a tiny bit more time to think about the day ahead — on weekends, for example — nothing seems more luxurious than getting dinner underway hours in advance.
For me, that means putting on something comfy and turning the oven on to start slow-cooking.
Sliding a pot full of meat, vegetables and wine-rich broth into the oven for a few hours not only fills the house with amazing smells, but leaves you hands-free to do other things.
A rich French-style beef stew with red wine and vegetables. You'll love the intense flavor and it's so easy to make in a Dutch oven - low and slow!
Serve this stew with wide egg noodles or simply with crusty bread and a salad.
Ingredients
• 3 pound beef chuck roast
• Kosher salt (Diamond brand)
• 3 tablespoons extra-virgin olive oil
• 3 shallots, finely chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 4 whole garlic cloves, peeled
• Black peppercorns in a peppermill
• 1 1/2 cups hearty red wine, such as syrah, merlot or Cotes-du-Rhone
• 1 - 2 cups beef or chicken broth or water
• 2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string
• 2 large carrots, peeled and sliced into 1-inch chunks
• 1 cup chopped leeks
• 1 fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges
• 1 tablespoon extra-virgin olive oil
• Chopped fresh Italian parsley
• Grated fresh orange zest (optional)
Instructions
1. Heat oven to 350 degrees with the rack in the center.
2. Trim the beef of excess fat and and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
3. Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
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