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French Herb de Provence Beef Stew
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 2 carrots, sliced into rounds
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 8 ounces mushrooms, halved
  • 4 cups beef broth
  • 2 tablespoons Herbs de Provence
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the sliced carrots, chopped celery, diced onion, and halved mushrooms on top of the beef.
  • Sprinkle the minced garlic, Herbs de Provence, salt, and black pepper over the vegetables and meat.
  • Pour the beef broth into the slow cooker and tuck the bay leaves into the liquid.
  • Cover and cook on low for 8 hours, until the beef is fork-tender.
  • Remove the bay leaves before serving.

Notes

Let the stew rest for 10 minutes after cooking so the flavors settle. If you prefer a slightly richer taste, stir in a tablespoon of tomato paste with the broth before starting the slow cooker. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without losing texture.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board