This beef à la Provençale is a slow-simmered beef stew with tomatoes, white wine, sweet peppers, carrots, olives, and a sauce that thickens naturally as the beef becomes tender. I make it this way because browning the meat first gives the sauce a deeper base, while adding the peppers and olives near the end keeps the dish bright instead of dull and overcooked.

It is based on my YouTube video, with a few adjustments since publication so the quantities are easier to follow at home. The mistake to avoid is salting too strongly at the beginning, especially if your beef stock is already concentrated and your olives are salty. What I look for here is a sauce that coats the spoon lightly, carrots that hold their shape, and beef that breaks apart with very little pressure.

Beef à la Provençale is a French-style braised beef dish with Mediterranean ingredients like tomato, olive oil, peppers, herbs, and olives. It is heartier than a quick pan-seared steak recipe, but brighter than a heavy winter stew because the sauce is not cream-based and the vegetables keep a bit of color. I make it when I want a comfortable beef dinner that still tastes sunny, whether it is cold outside or the middle of summer.

What Makes This Recipe Different

This is not a classic red wine beef stew and it is not a creamy beef recipe like beef stroganoff with mushrooms. The sauce here is built with white wine, diced tomatoes, beef stock, olive oil, peppers, carrots, garlic, onions, and olives. That gives it a lighter, southern French direction.

I prefer white wine in this version because it keeps the tomato and pepper flavor cleaner. Red wine would make the sauce deeper and darker, which is good in a dish like hearty beef stew, but here I want the vegetables and olives to stay forward.

The other important detail is the order of cooking. The beef needs time. The onions and garlic need to melt into the sauce. The peppers do not need that same long cooking. If they simmer for the full time, they lose their color and the whole dish starts to taste flat. Sautéing them separately and folding them in near the end is a small step, but it makes a big difference.

Ingredients You Need

Use beef from the shoulder, chuck, blade, or another braising cut. It should have some connective tissue because that is what turns tender and rich during the slow simmer. Lean steak cuts are not the best choice here. Save those for quick recipes like 15-minute garlic butter steak bites or a garlic butter steak sandwich.

For the vegetables, I use onions, garlic, carrots, and bell peppers. The carrots can be regular orange carrots or a mix of colored carrots. The peppers are better in a mix of red, yellow, and orange because they bring sweetness and color.

You will also need diced tomatoes, white wine, beef stock, flour, olives, olive oil, and a few herbs. In the original video, the beef stock was already very strong and herb-infused. At home, if you are using regular store-bought stock, add thyme and bay leaf so the sauce does not taste too plain.

For serving, boiled potatoes are the simplest match. If you want something more dressed up, this would also be excellent with gratin Savoyard with cheese and potatoes or mushroom-shaped potatoes.

Step-by-Step Instructions

Cut and flour the beef

Cut the beef into large cubes, about 1 1/2 to 2 inches. Do not cut them too small. Small pieces dry out faster and can disappear into the sauce before the carrots are tender.

Place the beef in a bowl and toss it with flour. You only want a light coating. The flour helps the sauce thicken naturally while the beef simmers, but too much flour can make the sauce pasty. Shake off any obvious excess before browning.

Brown the beef properly

Heat a large Dutch oven or heavy pot over medium-high to high heat. Add a little neutral oil. When the oil is hot and the meat sizzles as soon as it touches the pan, add the beef.

Brown the beef in batches if needed. This matters. If the pot is overcrowded, the meat releases moisture and starts steaming instead of browning. You want deep brown edges and a little sticking at the bottom of the pot. That brown layer is flavor for the sauce.

Remove the browned beef and keep it aside.

Build the sauce base

Lower the heat slightly. Add the onions and garlic to the same pot with a splash of olive oil if the pot looks dry. Cook until the onions soften and pick up a little color. They should smell sweet, not burnt.

Pour in the white wine and scrape the bottom of the pot. The wine should bubble and lift the browned bits from the beef. Let it reduce for a minute or two, then add the diced tomatoes, beef stock, thyme, bay leaf, and the browned beef.

The liquid should come close to the level of the beef but does not need to drown it completely. If your pot is wide, you may need a little extra stock.

Add the carrots and simmer

Add the carrots in large chunks. Season lightly with salt and pepper. Go easy here because the stock and olives can bring plenty of salt later.

Bring the pot to a gentle boil, then reduce to a low simmer. Cover and cook for about 1 hour 30 minutes, stirring once or twice. A gentle simmer is better than a hard boil. The surface should move slowly, not jump aggressively.

You know the beef is getting close when a piece starts to give when pressed with a spoon. If it is still tight and springy, keep simmering.

Sauté the peppers separately

While the beef simmers, cut the bell peppers into thick strips. Heat olive oil in a separate pan and sauté the peppers over medium-high heat until they are lightly colored but still holding their shape.

At this point, they should look glossy and bright. Do not cook them until they collapse. They will finish in the sauce.

Finish with peppers and olives

When the beef is tender, add the sautéed peppers and olives to the pot. Simmer uncovered for 10 to 15 minutes. This gives the olives time to season the sauce and lets the peppers settle into the stew without turning mushy.

Taste the sauce before adding more salt. If it tastes a little sharp from the wine and tomato, simmer it uncovered a few minutes longer. If it is too thick, add a splash of stock or water. If it is too thin, let it reduce uncovered until it lightly coats the spoon.

Serve

Serve the beef with boiled potatoes, a drizzle of olive oil, and chopped parsley. The beef should be soft, the carrots tender, and the sauce glossy with a clear tomato, wine, garlic, and olive aroma.

This is a protein-rich, hearty main dish, but it does not feel as heavy as a cream-based beef dinner. For a fresher plate, serve it with a simple green salad like romaine and endive salad.

What to Serve With It

Boiled potatoes are the most direct choice because they soak up the sauce without competing with it. Mashed potatoes also work, but I like the cleaner texture of boiled potatoes with this kind of tomato and olive sauce.

For a more generous dinner, serve it with crispy potato latkes or classic pommes dauphine. If you want to keep the plate lighter, add a salad with bitterness or acidity. A spoonful of sauce over potatoes, a few pieces of pepper, and something green on the side is enough.

This also reheats well. Like many braised dishes, the flavor gets rounder the next day. Reheat it gently on the stovetop with a splash of water or stock so the sauce loosens without burning at the bottom.

Substitutions

You can use chuck roast, blade roast, shoulder, or another beef cut meant for braising. Avoid tenderloin or strip steak because those cuts are better cooked quickly and will not improve with long simmering.

Red wine can replace the white wine if you want a deeper sauce. The dish will move closer to a traditional beef stew, but it will still work with the peppers, tomatoes, and olives.

Green olives, black olives, or a mix can be used. Choose olives you enjoy eating on their own because their flavor comes through clearly. If the olives are very salty, rinse them quickly before adding them.

Fresh tomatoes can replace canned diced tomatoes in summer. Use about 2 cups chopped tomatoes and let them cook down a little longer. In winter, canned tomatoes are more reliable.

If you do not have beef stock, use a good broth and strengthen it with a spoonful of tomato paste. A homemade stock is even better, but the important part is not making the liquid too salty before it reduces.

For a similar slow-cooked beef direction with a different flavor profile, try braised beef short ribs with white beans or Hungarian beef goulash with potatoes. Those are richer and more wintery, while this one stays more tomato, pepper, and olive focused.

FAQ

Can I make this recipe ahead of time?

Yes. This is a good make-ahead dish. Let it cool, refrigerate it, and reheat gently the next day. The sauce may thicken in the fridge, so add a small splash of stock or water when reheating.

Why use white wine instead of red wine?

White wine keeps the sauce lighter and lets the tomatoes, peppers, garlic, and olives stand out. Red wine works too, but it gives a darker, more traditional stew flavor.

Can I skip the flour?

Yes, but the sauce will be thinner. If you skip the flour, reduce the sauce uncovered at the end or mash a few pieces of carrot into the liquid to give it a bit more body.

When should I add the olives?

Add the olives near the end, during the last 10 to 15 minutes. If they cook for the full braising time, they can make the sauce too salty and their flavor can become heavy.

Can I put the potatoes directly in the stew?

You can, but I prefer to cook them separately. Boiled potatoes keep the sauce cleaner and give you better control over the texture. If you add them to the pot, cut them large and add them during the last 30 to 40 minutes.

How do I know when the beef is done?

The beef is done when it is fork-tender and breaks apart with gentle pressure. If it still feels firm or chewy, keep simmering. Braising cuts need time, not force.

Easy Beef à la Provençale with Peppers and Olives

Chef Dumas

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Prep Time 25

Cooking Time 2

Total Time 2 25

Category Main Dishes > Beef

Cuisine French

Portions 4

Calories 620 kcal

Ingredients

2 lb beef chuck or blade roast cut into large cubes
3 tbsp all-purpose flour
2 tbsp neutral oil
2 tbsp olive oil plus more for serving
1 white onion diced
1 red onion diced
4 garlic cloves chopped or crushed
3 large carrots cut into large chunks
1 red bell pepper cut into thick strips
1 yellow bell pepper cut into thick strips
1 orange bell pepper cut into thick strips
1 can diced tomatoes 14 oz
1 cup dry white wine
2 1/2 cups beef stock plus more if needed
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 bay leaf
2/3 cup olives
Salt and black pepper to taste
2 tbsp chopped fresh parsley
1 1/2 lb potatoes boiled separately for serving

Instructions

Cut the beef into large cubes and toss with the flour until lightly coated.
Heat the neutral oil in a Dutch oven over medium-high heat and brown the beef in batches.
Remove the beef and add the onions, garlic, and olive oil to the same pot.
Cook until the onions soften, then deglaze with the white wine and scrape the bottom of the pot.
Add the diced tomatoes, beef stock, thyme, bay leaf, browned beef, and carrots.
Season lightly, bring to a simmer, cover, and cook gently for 90 minutes.
Sauté the bell peppers separately in olive oil until lightly colored but still firm.
Add the peppers and olives to the pot and simmer uncovered for 10 to 15 minutes.
Adjust the seasoning and sauce thickness with more stock or extra reducing time as needed.
Serve with boiled potatoes, chopped parsley, and a small drizzle of olive oil.

Video

Notes

Salt lightly at the beginning because beef stock and olives can make the sauce salty as it reduces. Add the peppers near the end so they keep their color and texture.

Keywords Beef stew, braised beef, Provençal

Easy Beef à la Provençale with Peppers and Olives

What Makes This Recipe Different

Ingredients You Need