Community Recipe
from [MTN326]
Provencale Beef Stew with Olives

Provencale Beef Stew with Olives

Make ahead stew to serve with egg nodles and a good crusty bread.

  • Yield: 6 servings ( Serving Size: 1 1/4 cup )


  • 1 3 1/2 pound beef chuck roast trimmed, cut into 1 3/4 inc pieces
  • 1 bottle(s) dry red wine
  • 1 teaspoon(s) black peppercorns crushed
  • 8 sprig(s) fresh thyme or 1 teaspoon dried
  • 8 fresh Italian parsley stems
  • 2 strip(s) 2 X 1/2 inch orange peel
  • 1 bay leaf
  • 1 tablespoon(s) olive oil
  • 2 cup(s) chopped onion
  • 1 cup(s) chopped carrots
  • 4 clove(s) garlic minced
  • 1 can(s) 28 oz. plum tomatoes drained
  • 1/4 teaspoon(s) freshly ground pepper
  • 2/3 cup(s) nicoise olives, pitted
  • 1/8 teaspoon(s) salt
  • 1/4 cup(s) chopped fresh Italian parsley


In a large glass baking dish or resealable plastic bag, combine beef, wine and peppercorns. Cover; refrigerate at least 2 hours or overnight to marinate.

Heat oven to 300. With butchers' twine and cheesecloth, tie thyme, parsley stems, orange peel and bay leaf together to make a bouquet garni. Set aside.

Drain beef, reserving marinade. Dry beef with paper towels. Heat oil in Dutch oven over medium-high heat until hot. Brown beef in batches 2 to 4 minutes or until well browned on all sides. Remove from Dutch oven; set aside.

Add onions and carrots to Dutch oven; cook 4 to 6 minutes or until softened and lightly browned, stirring frequently. Add garlic, cook and stir about 30 seconds. Add reserved marinade. Bring to a boil, stirring to scrape up any browned bits. Add beef, tomatoes, pepper and bouquet garni. Bring to a boil over medium-high heat.

Cover; bake 2 1/2 hours or until beef is almot tender.

Add olives to stew; bake an additional 20 to 30 miniutes or until beef is very tender.

With slotted spoon, transfer beef and olives to serving dish; keep warm. Discard bouquet garni. Skim fat from top of sauce with paper towels. If desired, boil sauce over high heat 5 to 10 mintues to intensify flavor and thicken slightly. Add salt. Pour sauce over beef and olives.

Stew can be made up to 2 days ahead. Cover and refrigerate. Reheat gently on stovetop before serving.

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Provencale Beef Stew with Olives recipe