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Beef Stew Provençal with Olives and Orange Zest
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 tablespoons olive oil
  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 1 (14 oz) can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 teaspoons herbes de Provence
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 cup pitted Kalamata olives, halved
  • Zest of 1 orange
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, then transfer the meat to the slow cooker.
  • Add the onion and garlic to the same skillet. Cook for 3 minutes until the onion softens, scraping up any browned bits from the beef.
  • Place the carrots, diced tomatoes, tomato paste, beef broth, herbes de Provence, salt, pepper, and bay leaves into the slow cooker with the beef and onion mixture. Stir to combine.
  • Cover and cook on low for 7 1/2 hours.
  • Stir in the olives and orange zest. Continue cooking for 30 more minutes until the olives warm through and the flavors blend.
  • Remove the bay leaves, ladle into bowls, and sprinkle with fresh parsley before serving.

Notes

Add the olives and zest only in the final half hour so they keep their distinct texture and bright flavor. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers taste even better the next day after the herbs have settled.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet