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Beef Stew Provencal with Tomatoes
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 1/2 pounds beef stew meat, cubed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 can (28 ounces) diced tomatoes
  • 2 cups beef broth
  • 2 teaspoons herbes de Provence
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker.
  • Add the diced onion, minced garlic, sliced carrots, and cubed potatoes to the slow cooker.
  • Pour in the diced tomatoes with their juices and the beef broth.
  • Sprinkle in the herbes de Provence, add the bay leaf, salt, and black pepper. Stir everything to combine.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Remove the bay leaf before serving.

Notes

If the stew seems too thin at the end, mash a few potato pieces against the side of the pot to thicken the broth naturally. Leftovers reheat well the next day as the flavors continue to meld.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet