Slow Cooker Provençale Beef Stew Recipes

SLOW-COOKER PROVENCAL BEEF STEW

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.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

PROVENCAL BEEF STEW (IN CROCK POT)

Steps:

• Place the beef in your crock pot, on high heat.
• Add onion, mushrooms and garlic to a 12" non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
• Add carrots.
• Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
• Add all remaining ingredients.
• Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
• I served this over spinach, but it would be nice in a big bowl with some lovely French bread!

BEEF PROVENCALE

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

WW PROVENCAL BEEF SLOW COOKER STEW

Steps:

• Place a beef in a 5 quart slow cooker. Coat a 12 inch nonstick skillet with cooking spray. Add onions, mushrooms, and garlic. Saute over medium high heat 5 minutes, stirring occasionally.
• Place half of beans in a slow cooker. Place remaining beans in a blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.
• Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme if desired.