Boeuf a la Provinciale

Winter meals at Townsend utilize the root vegetables stored from the fall harvest. The stronger flavours of Grass fed beef compliments the root vegetables for this winter stew.


2 Tbsp fat
2 -3 lbs grass fed beef chuck, cut into stew cubes
1 medium onion, wedged
1 clove garlic, minced
2c boiling water
1 Tbsp salt
1 tsp sugar
1 tsp Worcestershire sauce
½ tsp pepper
½ tsp paprika
1-2 bay leaves
Dash allspice or ground cloves
6 carrots, chopped in large chunks
1 lb small onions
6 medium potatoes., cubed
¼ c hot water
2 Tbsp flour
1 ½ c Frozen peas (optional)


Pre heat oven 300

In a large Dutch oven heat fat till very hot, add cubed beef and brown on all sides, remove from pot and set aside.

In hot fat sauté onion and garlic till golden add back in the beef. Pour boiling water over beef and add all the seasonings. Cover and braise in the oven for 1 ½ hrs at a simmer, stir once in a while to distribute the flavors. When meat is tender remove bay leaves and add in vegetables, continue to braise for 30 -40 min longer till potatoes are cooked through. At this time add frozen peas, if using, stir in to distribute.

Thicken gravy by placing pot on top of stove and pushing the meat and vegetables aside add the 2 Tbsp flour into the juices. Stir till smooth, add the ¼ c hot water and bring to boil, continue to cook till thickened. Serve