Provencal-style Beef Stew
1½ tsp(s), divided
1 medium, thickly sliced
Uncooked sweet onions
1 medium, coarsely chopped
Fresh garlic scapes
1 medium, minced
2¾ fl oz, 1/3 cup
Cooked lean and trimmed beef round
8 oz, boneless, cut into 1 inch chunks
Canned diced tomatoes
1 cup(s), with juice
2 strip(s), 3-inch strips
Herbes de Provence
6 oz, halved, or quartered if large
- In a medium nonstick skillet over medium heat, warm 1 tsp oil. Add carrot and onion and cook, stirring, until onion is light golden, about 7 minutes. Stir in garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Transfer vegetable mixture to a 2-qt slow cooker.
- Pour wine into same skillet and boil over high heat until reduced by half, about 2 minutes. Transfer to slow cooker, along with beef, tomatoes, orange zest strips, bay leaf, herbes de Provence, salt, and pepper. Cover and cook until beef is fork-tender, 3 to 4 hours on High or 6 to 8 hours on Low. Wipe skillet clean.
- About 20 minutes before cooking time is up, heat remaining 1/2 tsp oil in same skillet over medium heat. Add mushrooms and cook, stirring often, until softened and liquid is evaporated, about 6 minutes. Stir mushrooms into stew. Cover and cook until flavors are blended, about 10 minutes more. Remove and discard bay leaf.
- Per serving: about 1 1/2 cups