Provençal Beef Stew with Olives and Zucchini
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat
- 1 onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 2 tablespoons herbes de Provence
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 zucchini, sliced into half-moons
- 1 cup pitted green olives
Instructions
- Add the beef stew meat, onion, carrots, garlic, diced tomatoes, beef broth, herbes de Provence, salt, and pepper to the crockpot. Stir once to combine.
- Cover and cook on low for 7 hours.
- Stir in the zucchini slices. Cover and cook for 1 more hour until the zucchini is tender but not falling apart.
- Stir in the green olives right before serving. Taste and adjust salt if needed.
Notes
Taste the broth before adding extra salt because the olives release quite a bit on their own. If you want a thicker sauce, remove the lid for the last 30 minutes. Leftovers reheat well the next day and the zucchini holds up better than expected.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: French
Equipment: Slow Cooker, Knife, Cutting Board