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Boeuf Provençale

Tablas Creek Winemaker Neil Collins contributed this traditional French recipe. An excellent choice for a cold winter’s evening, it provides a terrific complement to Tablas Creek Vineyard’s Esprit de Tablas.

Serves: 5

Image of Boeuf Provençale


  • 4 ½ cups veal or beef stock
  • 1 bottle red wine
  • 2 sprigs rosemary
  • 1 bay leaf
  • 5 strips bacon, cut into 1/2 in. pieces
  • ½ cup flour
  • ¾ tsp fresh ground black pepper
  • ¼ tsp salt
  • ½ tbsp ground fennel seed
  • 1 ½ lbs. stewing beef, cut into 3/4 in. cubes
  • 4 tbsp olive oil
  • 2 stalks celery, diced
  • 2 cloves garlic, peeled and chopped
  • 5 shallots, peeled but whole
  • 2 medium carrots, peeled and diced
  • ½ tbsp grated orange zest
  • 12-15 dry cured black olives, pitted
  • 2 large portobello mushrooms, chopped into 1/2 in. slices


  • Preheat oven to 250 degrees.
  • Simmer wine, 3 1/2 cups of stock, bay leaf and rosemary in sauce pan until reduced by 1/4. Leave in sauce pan until needed.
  • While stock is simmering, cook bacon pieces, and dispose of grease. Set aside.
  • Mix flour, black pepper, salt and ground fennel seed in a mixing bowl. Toss beef cubes in seasoned flour until completely coated. Remove from bowl and pat off excess flour, but keep flour.
  • Heat olive oil in a large Dutch oven on high. Brown the floured meat on all sides in two or three batches. Remove browned beef from pan and set aside.
  • Lower the heat under the pot to medium, and add carrots, celery, garlic and whole shallots (if needed, add more olive oil). Cook, stirring occasionally, until vegetables are browned.
  • Turn heat to high, and add the cooked bacon and browned beef, stirring frequently. When pan is hot, sprinkle with remains of seasoned flour and stir.
  • Pour in reduced wine mixture from sauce pan, and bring to a boil. Stir in olives, orange zest, mushroom slices, and the remaining 1 cup of stock.
  • Cover, and heat in oven for 3 hours. Remove, taste, and adjust seasonings.

Pairs With: Esprit de Tablas/Beaucastel, Patelin de Tablas, Reserve Cuvee, En Gobelet, Tannat, Syrah