Slow Cooker Beef Stew Provencal

2020-12-13
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 7:00 h
  • Ready In: 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

    614
  • Fat

    5 g
  • Saturated Fat

    2 g
  • Polyunsaturated Fat

    0.0 g
  • Cholesterol

    19.6 mg
  • Sodium

    811 mg
  • Potassium

    368 mg
  • Carbohydrate

    20 g
  • Fiber

    2.9 g
  • Sugars

    5 g
  • Protein

    10 g
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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

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

Step 1

In a large saucepan, heat 1 tablespoon olive oil. Add sliced mushrooms and cook, stirring, for 2-3 minutes. Add the salt pork and cook over medium heat for a further 4-5 minutes, stirring frequently until browned and fat is tendered.

Step 2

Using the slotted spoon, transfer cooked meat and mushrooms to the slow cooker.

Step 3

Working in batches, add cubed beef to the pan in a single layer. Cook for 6-8 minutes until browned on all sides. Remove cooked beef form saucepan and transfer to slow cooker. Continue browning the meat in the same way, adding more oil when needed.

Step 4

Pour red wine and beef stock over beef in slow cooker. Add bouquet garni and onion.

Step 5

Add remaining olive oil to the saucepan. Add onion and cook gently for 5 minutes. Stir in carrots and continue to cook for a further 5 minutes. Stir in tomatoes, tomato paste, and garlic. Transfer tomato mixture to the slow cooker.

Step 6

Cover slow cooker and cook on low-heat setting for 5-7 hours or until beef and vegetables are very tender. Uncover and skim any fat. Discard bouquet garni and clove-studded onion. Season with salt and black pepper. Stir in orange juice and zest.

Step 7

Remove cooked beef stew from slow cooker and transfer to serving platter. Serve immediately.

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