Wagyu Beef Provençal Stew

This is classic beef stew, elevated with American Wagyu and elements of French cuisine. Rich Wagyu chuck roast, crispy salt pork, juicy tomatoes, lively citrus, and umami anchovy paste deliver intense, balanced flavors that will delight every part of your palate.

Type: French American

Prep Time: 1 hour1:00

Cook Time: 4 hours4:00

Total Time: 5 hours5:00

wagyu beef provencal stew recipe

Ingredients

3 oz salt pork or bacon, cut into 1/2-inch cubes
1 Imperial American Wagyu Beef chuck roast, cut into 1-1/2 to 2-inch pieces
Salt and ground black pepper
2 medium onions, diced into 1/2-inch pieces
3/4 oz dried porcini mushrooms, rinsed and finely chopped
1/3 cup unbleached all-purpose flour
2 Tbsp tomato paste
1 (750 mL) bottle dry red wine
1 tsp anchovy paste
2 1/4 cups low-sodium beef broth
1 pound baby carrots, cut into 3/4-inch pieces
4 3-inch strips of orange zest, cut into fine matchsticks
1 cup Kalamata olives, sliced
5 cloves garlic, minced
6 sprigs thyme, bound with kitchen twine
2 bay leaves
1 14.5 oz can of petite diced tomatoes
3 Tbsp fresh Italian parsley, minced
Mashed potatoes, for serving

Directions

  1. Place oven rack on the rung second from the bottom and preheat oven to 325°F.
  2. Heat large Dutch oven over medium-high heat. Add the salt pork (or bacon) and cook until browned. Transfer to a plate.
  3. Meanwhile, pat the chuck roast cubes dry with a paper towel and season with salt and pepper.
  4. Add half of the Wagyu to the pot and cook, stirring occasionally, until browned. Transfer to a medium bowl and repeat with the other half of the Wagyu.
  5. Add the onions, porcini mushrooms, and 1 teaspoon salt to the pot and cook until softened.
  6. Add the flour and tomato paste and cook, stirring for 1 minute.
  7. Slowly whisk in the wine, scraping up any browned bits.
  8. Whisk In the anchovy paste and beef broth until smooth, then bring to a simmer.
  9. Add the salt pork, browned meat, carrots, orange zest, olives, garlic, thyme, and bay leaves to the pot. Bring to a simmer.
  10. Once simmering, cover pot and place in oven. Cook until meat is tender, and sauce Is thickened, 2-1/2 to 3 hours.
  11. Remove from oven. Add tomatoes and parsley. Remove bundled thyme and bay leaves.
  12. Adjust seasoning to your preference and serve over mashed potatoes.

Prepared by