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Slow Cooker Beef Provencal Stew

January 29, 2013

I thought, hey, wouldn’t it be nice to share one of my all-time favorite stew recipes in January when everyone is in desperate need of some warm comfort food?

Well, joke’s on me. It was nearly 70 degrees outside today! The good news is that it looks like the cold weather will return sooner or later, so you still have the chance to try this stew.

Slow Cooker Beef Provencal Stew

What do I love about this stew? More like what don’t I love. It’s full of tender beef, carrots, mushrooms and onions, and the broth has a deep, rich flavor thanks to the red wine and ample garlic. I also love that it doesn’t have any potatoes in it to get mealy and mushy. Just lots of sweet veggies and savory broth.

Perhaps most importantly, I love that it’s a slow cooker stew. That means I can toss everything in my crockpot and forget about until 4-6 hours later when dinner is ready. It even reheats well, so you can cook it ahead of time! I love to serve it over egg noodles for a warm and comforting dinner on a cold winter night.

My husband and I love so many things about this recipe that it’s a winter staple at our house. I think it will become one at your house too!

Slow Cooker Beef Provencal Stew

Slow Cooker Beef Provencal Stew

Adapted from Cooking Light
Serves 6

To make this recipe gluten free, skip the flour and, if desired, thicken stew at the end using a cornstarch and water slurry. Serve over egg noodles or gluten-free noodles.

Ingredients

2 cups chopped carrots
1 large onion, chopped
8 ounces baby portobello mushrooms, roughly chopped
2 Tablespoons olive oil
6 garlic cloves, crushed and roughly chopped
1 pound stew beef or boneless chuck roast, cut into cubes
1 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons flour
1 cup red wine
1/2 cup beef broth
1 Tablespoon tomato paste
1 (14 1/2-ounce) can diced tomatoes
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves

3 cups cooked extra wide egg noodles

Directions

Prepare a slow cooker. Add carrots, onions, and mushrooms.

Heat olive oil and garlic over medium heat until garlic is fragrant and lightly browned. Remove garlic from pan with a slotted spoon and set aside. Raise heat to medium-high. Season beef with 1/2 teaspoon of salt and pepper. Brown beef on all sides (in batches, if necessary). Add garlic back to pan. Sprinkle flour over browned beef. Stir and cook until all raw flour is incorporated, 2-3 minutes. Stir in wine, scraping any browned bits from the bottom of the pan. Add beef mixture to slow cooker.

Add remaining ingredients (except egg noodles) to slow cooker. Stir to combine. Cover and cook on High for about 4 hours or on Low for about 6 hours, or until beef is fork tender. Serve over cooked egg noodles.

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7 Comments leave one →
  1. January 29, 2013 11:07 pm

    Sounds delicious! I guess today was a slow cooker day! I don’t know if you go to my blog or not, but I made slow cooker French onion soup….check it out. http://www.redwinefinefood.com

  2. January 30, 2013 12:07 am

    Looks great will be trying that one this winter or cooler summer day. Love the idea of using egg noodles rather than rice!

  3. January 30, 2013 7:56 am

    Oh wow, that looks fantastic – just my sort of meal too!

  4. Sarah permalink
    January 30, 2013 11:09 am

    We had beef daube (no mushrooms) with egg noodles just last week! We love it.

  5. January 30, 2013 11:52 am

    the stew looks absolutely stunning and mouth-watering ^^ I made a classic Beef stew with vegetables a couple days ago but it doesn’t look as beautiful as yours :(
    http://trangquynh.wordpress.com/2013/01/30/old-time-beef-stew-with-vegetables/

  6. February 2, 2013 1:11 pm

    I’ve also been missing winter (just a little!), since it’s been around 70 here in Georgia as well. I have been wanting some hearty stews and soups, and braises, but can’t bring myself to make them when it feels like spring outside! This looks really good, and if we finally get a cold snap (fingers crossed!) I’ll have to give it a try.

  7. April 29, 2013 4:32 am

    This looks beautiful, luckily Australia is diving nose first into the chilly season so stews like this are definitely on the cards for me!

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