Slow Cooker Beef Stew Provencal

Slow cooker beef stew Provencal. Delicious beef stew with dry red wine, mushrooms, and vegetables cooked in a slow cooker. This recipe belongs to Fine French Cuisine. I used homemade beef stock to make this yummy stew. You may also like Crock Pot Honey-Garlic Shredded Beef or Slow Cooker Sausages in Beer

Welcome to our culinary journey as we unlock the secrets to a flavorful and tender delight – Slow Cooker Beef Stew Provencal. In this post, we will take you through the step-by-step process of creating this mouthwatering dish that will leave your taste buds craving for more. Get ready to tantalize your senses with the rich aromas and flavors of this classic French stew.

So, let’s dive in and uncover the magic behind Slow Cooker Beef Stew Provencal!

To create the perfect Slow Cooker Beef Stew Provencal, we need to start with the finest ingredients. Let’s dive into the key components that make this dish so flavorful and satisfying. First, we have tender chunks of beef, which will melt in your mouth with every bite. Next, we add a medley of aromatic herbs like thyme, rosemary, and bay leaves, infusing the stew with their delightful fragrance.

To enhance the richness, we include red wine, which adds depth and complexity to the dish. And of course, we can’t forget the star of the show – mushrooms! These earthy gems bring a unique texture and umami flavor to the stew. Lastly, we round out the dish with an assortment of colorful vegetables, such as carrots, onions, and potatoes, adding both nutrition and vibrant flavors.

By carefully selecting these perfect ingredients, we ensure that every spoonful of our Slow Cooker Beef Stew Provencal is a true delight for your taste buds.

Now that we have our perfect ingredients, it’s time to unlock the slow-cooking magic that will transform our beef into tender and succulent perfection. Slow cooking is a method that allows flavors to meld together and meat to become incredibly tender. The key to achieving this magic lies in the low and slow cooking process.

By cooking the beef at a low temperature for an extended period of time, the tough connective tissues break down, resulting in melt-in-your-mouth goodness. This gentle cooking method also allows the flavors to develop and intensify, creating a rich and deeply satisfying stew. So, get ready to experience the wonders of slow cooking as we unveil the secrets to achieving the most tender and succulent beef you’ve ever tasted!

Now that we’ve mastered the art of slow cooking, it’s time to create a symphony of flavors in our beef stew Provencal. One of the key components that elevate this dish is the addition of wine. The rich and robust flavors of red wine add depth and complexity to the stew, creating a luxurious taste experience.

As the stew simmers away, the wine infuses into the meat, enhancing its tenderness and adding a delightful tang. But wine is not the only star of the show. We also have mushrooms, which bring an earthy and savory note to the stew. Their unique texture and umami flavor complement the beef perfectly, creating a harmonious blend of tastes.

And let’s not forget about the vegetables! Carrots, onions, and garlic add sweetness and aromatic richness to the stew, while potatoes provide a comforting and hearty element. Together, these ingredients work in harmony to create a mouthwatering stew that will leave you craving for more.

So, get ready to savor the symphony of flavors as we combine wine, mushrooms, and vegetables to create a truly unforgettable beef stew, Provencal.

Slow Cooker Beef Stew Provencal

Ingredients

• 3 tablespoons olive oil
• 4 oz (120 g) lean salt pork, diced
• 2 pounds (960 g) stewing steak, cut into cubes
• 1 large yellow onion onion, peeled and chopped
• 2 carrots, peeled and sliced
• 2 ripe tomatoes, peeled, seeded, and chopped
• 2 teaspoons tomato paste
• 1 oz (120 g) mushrooms, sliced
• 2 garlic cloves, peleed and finely chopped
• 1 cup (250 ml) fruity red wine
• 2/3 cup (160 ml) beef stock
• 1 bouquet garni
• 1 small onion, studded with 2 cloves
• freshly squeezed juice of 1/2 ornage
• grated zest of 1/2 orange
• 1 tablespoon chopped fresh parsley
• salt and freshly ground black pepper to taste

Method