Provençal Beef Stew Recipes

BEEF STEW PROVENCAL

Beef Stew Provencal image

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

Steps:

In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.

SLOW-COOKER PROVENCAL BEEF STEW

Slow-Cooker Provencal Beef Stew image

Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France).

Provided by JackieOhNo

Categories Stew

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 1/2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 tablespoons all-purpose flour
2 medium onions, cut into quarters
8 garlic cloves, crushed
1/4 cup dry red wine
1 cup fat free low-sodium beef broth
2 tablespoons tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14 1/2 ounce) can diced tomatoes, drained
3 cups sliced zucchini (1-inch slices)
2 cups sliced carrots (1-inch slices)

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.

Nutrition Facts : Calories 388.9, Fat 24.1, SaturatedFat 9.3, Cholesterol 78.2, Sodium 727.7, Carbohydrate 18.2, Fiber 3.6, Sugar 7.6, Protein 23.6

PROVENçAL BEEF STEW

Provençal Beef Stew image

Make and share this Provençal Beef Stew recipe from Food.com.

Provided by Brenda.

Categories Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs boneless beef chuck roast, cut into 1-inch pieces or 2 lbs beef stew meat, cut into 1 inch pieces
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 cup onion, chopped
1 tablespoon garlic, minced
1 cup dry red wine
3 cups ready-to-serve beef broth
1 (14 1/2 ounce) can tomatoes with garlic, diced, undrained
1 tablespoon herbes de provence
1 lb new potato, cut into quarters
2 small zucchini (cut lengthwise in half, then crosswise into 1/2-inch thick slices)
2 small yellow squash (cut lengthwise in half, then crosswise into 1/2-inch thick slices)
1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted and cut in half
1/4 cup fresh basil, chopped
grated parmesan cheese (optional)

Steps:

Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture and set side.
Lightly coat beef with larger amount of flour mixture.
Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.
Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.
Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender.
Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender.
Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through.
Serve with parmesan cheese, if desired.

Nutrition Facts : Calories 585.2, Fat 32.9, SaturatedFat 12.5, Cholesterol 104.3, Sodium 1034.8, Carbohydrate 27.3, Fiber 3.2, Sugar 3.5, Protein 36.8

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