Slow Cooker Beef Stew Provencal
2020-12-13- Cuisine: French
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
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(5 / 5)
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Nutritional Info
This information is per serving.
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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
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.
