Patricia Wells stew

Provençale Beef Stew

 

This stew is, to me, essential French. You combine all the ingredients one day and let them ripen overnight, cook the next day, and on the third-day reheat and eat. I have made this recipe so many times and in so many different ways that I could write an e-book about it.  I’ve made this in two days, served it and it was amazing.  The only reason I leave it until the third day is if I’m serving it to a crowd or anytime I need the meal to be super easy to get to the table.  When you’re entertaining, just warm it and you’re ready to go.  

I was first served this dish at a Slow Food convivium meeting in Indiana at the home of Halsey and Michelle Cook. We all made fresh pasta together, and the stew was served over the tagliatelle with parmesan cheese. This recipe comes from the cookbook Bistro Cooking by Patricia Wells. It is one of the few cookbooks chosen to reside above the stove in the kitchen, regardless of the season.

 

  • 2.5 pounds River Cottage Farm stew meat (or one of our roasts cut into 1 1/2 inches chunks )
  • 2 medium onions (coarsely chopped )
  • 2 cloves garlic (chopped)
  • 1 whole carrot (cut into .5 inches rounds)
  • 1 rib celery (minced)
  • 1 pinch salt and pepper (to taste )
  • 2 tb extra virgin olive oil
  • 1 bottle red wine (preferably Provencal)
  • 1 bunch thyme (fresh)
  • 3 whole bay leaves
  • 1 strip orange zest (2 inches)
  1. Two days before serving the stew, combine all of the ingredients, except the orange zest in a large enameled casserole. Cover and refrigerate overnight.
  2. The next day, bring the mixture to a simmer over low heat. Simmer gently, until the meat is very tender, 3-4 hours.
  3. Allow the stew to cool down. Refrigerate until the fat rises to the top (if your meat is not grass-fed and contains excess fat- otherwise, leave in and stir into the stew as it heats) and can be easily scraped off with a small spoon, about 12 hours.
  4. At serving time, reheat until until the meat is heated through, 10 to 15 minutes. Adjust the seasonings. To serve, remove the bay leaves and thyme; stir in the orange zest.