Provençale Beef Stew

Try this beef stew recipe by Sarah Benjamin from Cooking For Love.

Ease of Cooking

Method of Cooking

Prep Time
15 minutes

Cooking Time
3 hours

8 - 10 servings


  • 4 pounds beef short ribs on the bone (at least 2 inches wide)
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • ¼ cup vegetable oil
  • 2 large red onions (chopped)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • 12 whole garlic cloves (peeled)
  • 3 tablespoons plain flour
  • ¼ teaspoon ground oregano
  • 1 sprigs rosemary (leaves chopped)
  • 2 sprigs thyme (leaves)
  • 1 sprig sage (leaves chopped)
  • ½ bottle red wine (preferably Cabernet Sauvignon)
  • 4 cups chicken stock
  • 1 can chopped tomatoes
  • 2 bay leaves
  • ½ cup pitted black olives (soaked for 20 minutes and drained)
  • 2 lemons (zested)
  • 1 cup fresh italian flat-leaf parsley


  1. Preheat the oven to 160 degrees celsius.
  2. Season the short ribs with salt and pepper. Heat up some vegetable oil in an ovenproof crockpot, and sear the short ribs until golden-brown on all sides and set aside.
  3. Pour off or add oil until there is only 4 tablespoons of oil left behind in the pan. Add the onion, carrots and celery and sauté until softened.
  4. Add garlic, flour, herbs (except bay leaf) and sauté for 1 minute.
  5. Add wine and chicken stock, bring to the boil, then add canned tomatoes, bay leaf and add ribs. If necessary, add just enough water to cover ribs.
  6. Bring to boil, cover, then transfer to oven for 2 hours 15 minutes.
  7. Add olives to stew and cook for 15 minutes more. Remove bay leaf.
  8. To make gremolata, grate lemon zest and garlic and mix with chopped parsley. Garnish on top of stew.

Recipe prepared with Bosch Series 8 Oven. For more recipes, visit Bosch website.

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