This is the first slow stew of fall — a hands-off, low-and-slow beef stew built on our Herbes de Provence blend, with tender chuck, carrots, and potatoes falling apart in a rich, glossy broth. The method is forgiving on purpose: brown the beef, add everything else, and let the oven do the work while you do anything but stand at the stove.

It’s a full one-pot dinner — a protein and a pile of vegetables in the same pot — and it asks almost nothing of you while it makes the whole house smell like the season. The last touch does the heavy lifting: a little lemon and a pinch of flaky salt over each bowl right before serving lifts the whole pot from heavy to bright. Serve with crusty bread and settle in.

The First Slow Stew

Servings

6

Prep Time

20 minutes

Cook Time

135 minutes

The first afternoon it’s cold enough for stew — this is your permission to make it a whole thing. It asks almost nothing of you: brown, add, and let it cook itself while you do nothing.

Ingredients

  • 2 lb (900 g) Beef chuck, cut into 2-inch pieces (or bone-in chicken thighs)
  • 2 Tbsp Calicutts Herbes de Provence blend, divided
  • 2 Tbsp Olive oil
  • 1 Onion, diced
  • 3 Carrots, cut into chunks
  • 3 medium Potatoes, cut into chunks
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato paste
  • 6 cups Beef broth
  • Juice of ½ Lemon
  • Calicutts Pacific Flake Salt, to finish

Directions

  1. Heat the oven to 325°F (or plan to simmer low on the stovetop). Pat the beef dry and season with 1 Tbsp of the Herbes de Provence blend and salt.

  2. Heat the oil in a heavy pot over medium-high. Brown the beef in batches, ~8 minutes total; remove and set aside.

  3. Soften the onion, carrots, and garlic 5 minutes. Stir in the tomato paste and remaining 1 Tbsp blend; cook 1 minute.

  4. Return the beef; add the potatoes and broth. Bring to a simmer, cover, and braise (oven or low stovetop) about 2 hours, until fork-tender.

  5. Finish each bowl with a squeeze of lemon and a pinch of flaky salt — that last step is what lifts the whole pot.