Slow Cooker Provencal Stew
A set-it-and-forget-it version that allows flavors to meld deeply over several hours.
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Ingredients
- 2 pounds Beef chuck roast, cut into 2-inch cubes
- 1 cup Dry red wine (such as Cotes du Rhone)
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 4 cloves Garlic, minced
- 3 large Carrots, peeled and sliced into thick rounds
- 1 large Yellow onion, chopped
- 1 tablespoon Herbes de Provence
- 1/2 cup Pitted Niçoise or Kalamata olives
- 2 strips Orange zest strips(optional)
- 2 tablespoons All-purpose flour
- 1/4 cup Fresh parsley, chopped
Instructions
- 1
Place the beef cubes in a large bowl and toss with the flour until evenly coated.
- 2
Transfer the floured beef into the slow cooker insert.
- 3
Add the chopped onions, sliced carrots, and minced garlic on top of the meat.
- 4
In a small bowl, whisk together the red wine, beef broth, and tomato paste, then pour the mixture over the ingredients in the slow cooker.
- 5
Sprinkle the Herbes de Provence over the top and tuck in the orange zest strips if using.
- 6
Cover and cook on Low for 7 to 8 hours (or High for 4 to 5 hours) until the beef is fork-tender.
- 7
Stir in the olives during the last 30 minutes of cooking to allow them to warm through.
- 8
Remove the orange zest strips and garnish with fresh parsley before serving over mashed potatoes or crusty bread.
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