‘ve served this Provencal Beef Stew several times to friends and again to my family in London, each time to rave reviews. Pin it, and next time you need a delicious, make-ahead, comfort food, dinner party-worthy entree, you’ll be all set! When your guests arrive, say “Bonjour, bienvenue en Provence!” (Hello, and welcome to Provence!) They’ll flip after taking the first delicious bite – then you just smile and say, “Bon appétit!”
P.S. This is the coolest thing ever: I’d always heard that thyme and rosemary grow wild all over the countryside in Provence – and it’s true! Scott and I were on a long bike ride yesterday. We stopped (for the millionth time) for another photo op (they’re around every single corner here in Provence!). Scott looked down and said, “Is that thyme?” Sure enough, we looked around and there were wild thyme and rosemary plants here, there and everywhere! They will even grow out of a tiny opening in a rock wall! I think I might have been born in the wrong country – imagine, taking a walk or bike ride and being able to pick fresh herbs for your evening dinner!!
Ingredients
¼ cup all purpose flour
2 teaspoons salt
½ teaspoon freshly ground black pepper
2-2 ½ pounds sirloin tip roast trimmed and cut into 1 ½ to 2-inch cubes
2 tablespoons sunflower oil or other neutral flavored oil
12 medium garlic cloves* peeled and crushed slightly
2 cups dry red wine
2 cups low sodium beef broth
1 pound baby carrots
1 medium onion halved and sliced in thin wedges
2 tablespoons tomato paste
2 teaspoons anchovie paste**
1 tablespoon finely chopped fresh rosemary plus more for garnishing
1 tablespoon fresh thyme leaves plus more for garnishing
2 medium bay leaf
1 tablespoon butter
1 pound mushrooms***
Instructions
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