FREE IN−STORE DELIVERY with any purchase of $75 or more


Beef stew provençale


30 minutes


4 to 5 hours


6 to 8

Beef stew provençale
Add to favourites

Please create an account and sign in to add recipes to your favourites.



1.5 kg (3 lb.) beef blade roast
200 g (7 oz.) smoked bacon, diced
250 ml (1 cup) all-purpose flour
2 tomatoes, peeled and seeded, diced  
3 garlic cloves, minced
1 large bay leaf
4 cloves
Salt and freshly ground black pepper
250 ml (1 cup) demi-glace
100 g (3 1/2 oz.) pitted black olives
250 g (8 oz.) carrots, cut in 2 cm (3/4 in.) thick slices


750 ml (3 cups) red wine
150 g (5 oz) carrots, diced
3 medium onions, diced
4 garlic cloves, peeled and halved
1 dried orange peel
30 ml (2 tbsp.) olive oil
30 ml (2 tbsp.) red wine vinegar
15 ml (1 tbsp.) herbes de Provence
2 bay leaves
10 ml (2 tsp.) black peppercorns


  1. Cut the beef into 5 cm (2 in.) thick cubes and marinate in a large dish.
  2. Add the wine and the rest of the marinade ingredients. Stir.
  3. Refrigerate for 24 hours. Stir 3 or 4 times during the marinating period.
  4. Remove the beef cubes, making sure no residue from the marinade remains on the meat. Drain. Set aside.
  5. Pour the marinade through a strainer.
  6. Reserve the liquid that will be used as the cooking juice and eventually as the sauce.
  7. Discard the rest of the marinade ingredients.
  8. In a casserole, brown the bacon over medium heat. Pat dry.
  9. Keep the bacon fat.
  10. Flour the meat cubes and gently brown a small quantity at a time in the bacon fat (add a bit of oil if needed).
  11. Once finished, wash the casserole.
  12. Place the browned meat cubes and diced bacon back into the casserole and add the strained marinade.
  13. Cover and start cooking over low heat (the key to the recipe is in the slow cooking; the stew should simmer very lightly during the whole cooking time).
  14. Add the rest of the ingredients (except for the demi-glace, olives and carrots). 
  15. After 2 hours of cooking, remove the fat with a ladle.
  16. Add the demi-glace and olives.
  17. Periodically check the tenderness of the meat, and plan 30 to 45 minutes for the carrots to cook.
  18. When you think it’s almost ready, add the carrots and finish cooking.
  19. Serve with buttered noodles.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.