French · Dinner
Provencal Beef Stew (Gluten-Free)
Beef chuck simmered in red wine and tomato with carrots, onions, garlic and herbes de Provence until fork-tender, thickened with cornstarch for a gluten-free finish. Finished with orange zest and olives, this rustic braise is ladled over mashed potato or gluten-free rice.
$6
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
24.6gFat
14.8gCarbs
6.4gSugar
3.1gFiber
812mgSodium
123mgChol
8.9gSat Fat
980mgPotassium
78mgCalcium
5.2mgIron
3.8mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat beef chuck dry with paper towel, season with salt and pepper, then prepare carrot, onion, and garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown beef cubes on all sides for 6 minutes until deeply caramelized.
3
Sauté
Add onion and carrot to the pot over medium heat and cook 4 minutes, stirring occasionally, until onion turns translucent.
4
Braise
Stir in garlic, herbes de Provence, red wine, tomatoes, tomato paste, beef stock, bay leaf and orange zest; cover and simmer on low heat for 2 hours until beef is fork-tender.
5
Finish
Uncover pot, simmer 10 minutes over medium-low heat, stir in cornstarch slurry, simmer 2 minutes until glossy, then fold in olives and parsley.
6
Plate
Ladle stew into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef chuck, cut into 2-inch cubes
- 240ml240ml dry red wine
- 160g160g canned tomatoes (a third of a 14.5 oz can)
- 22 small carrot
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp herbes de Provence
- 22 bay leaf
- 22 strip orange zest
- 1010 black olives, pitted
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp cornstarch
- 1 tbsp1 tbsp olive oil
- 120ml120ml beef stock
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
