It’s not hard to see why dishes like soups and stews are so heartwarming in the colder months. Served piping hot, they quickly warm our body and soul. We are talking about the best herbs for beef stew. They take a long time to prepare, not something you can throw together quickly, and so they are almost always made with great care and attention (not to mention a lot of love).
We can’t think of a better vehicle for our precious herbes de Provence. This aromatic dried herb blend is loved around the world for its ease of use and ability to make everything it touches taste damn good!
Let’s learn a little more about what makes this seasoning so special, and then we’ll dive into some stew specifics! This dried herb blend comes from the Provence region of southeastern France. There is also herb de Provence salt to make a perfect beef stew.
The Lafayette Spice Blend includes five herbs, each with its own distinct flavor profile and importance to the blend: savory, marjoram, rosemary, thyme and oregano. Each herb is harvested at its absolute peak of flavor and slowly air dried – this process results in a flavor and color that is second to none.
The blend itself is considered one of the youngest herbal blends in France, after staples such as Bouquet Garni and Fines Herbes. The term has only been around since the 1970s and was popularized by Julia Child!
The blend itself can include many different iterations of herbs and can be fresh or dried. The mixture may include thyme, marjoram, oregano, rosemary, basil, chervil, tarragon, lovage, savory, sage, bay leaves and fennel.
Some blends outside France include lavender because it was an excellent selling point for tourists who couldn’t imagine a provincial herbal blend without it!
Don’t worry, we didn’t forget about the beef stew. Let’s dive in! Stews are easy to make and this one is no different. The important thing is to add the ingredients to the pot in the correct order and be careful not to rush the process.
It takes some time! Sit back with a glass of wine and a good book, relax. Here’s what you’ll need to prepare this delicious stew….
2 lb. boneless beef round
Salt and pepper
¼ cup AP flour
1 tbsp. Smoked paprika
1 tbsp. Canola oil
3 cups chopped onion
6 cloves of garlic minced
4 tbsp. Tomato Concentrate
2 cups of red wine
1 tbsp. Dried thyme
1 tbsp. Dried rosemary
1 tbsp. Herbs de Provence
3 bay leaves
2 cups beef broth
1 tbsp. Worcestershire sauce
3 cups chopped carrots
3 cups potatoes, diced
1 cup fresh peas
1.5 teaspoons chopped fresh rosemary
1 tsp. Fresh thyme, chopped
- Preheat oven to 350F. In a large bowl, season the beef cubes with salt, pepper, flour, and paprika.
- Heat the canola oil in a Dutch oven and brown the meat. When it is golden, remove it and set it aside.
- Add the onions to the beef fat and caramelize. Add the garlic and cook until aromatic. Stir in the tomato paste. Pour in the red wine, then reduce until it is almost dry.
- Add dried thyme, rosemary, herbes de Provence and bay leaves. Add the beef broth and Worcestershire. Bring to the boil. Add the seared meat back to the stew liquid. Remove from heat, cover the pot and place in the oven for about 1.5 hours.Add carrots, potatoes, and more beef stock if needed. Place the pan back in the oven and cook for another 30 minutes.
- Discard the bay leaves. Stir in the peas, fresh rosemary and thyme.
And that’s all! It’s a really simple recipe, but you’ll need a few hours in advance. Our herbes de Provence are your direct ticket to the aromatic coasts of France.
The aromatic herbs open up and soften in the roasting fats and become something truly magical. Enjoy this beautiful blend, it’s one of our favorites and we’re sure it will soon become yours too.
