Provencal-style Beef Stew

Total Time
3 hr 30 min
30 min
3 hr
If you don’t have herbes de Provence, you can substitute a mix of equal parts dried thyme, rosemary, and fennel seeds. The herbs, along with the wine, orange zest, and vegetables, give this beef stew the taste of southern France.


Olive oil

1½ tsp(s), divided


1 medium, thickly sliced

Sweet onions

1 medium, coarsely chopped

Fresh garlic scapes

1 medium, minced

Red wine

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

Orange zest

2 strip(s), 3-inch strips

Bay leaf

1 leaf/leaves

Herbes de Provence

½ tsp(s)

Table salt

¼ tsp(s)

Black pepper



6 oz, halved, or quartered if large


  1. 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.
  2. 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.
  3. 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.
  4. Per serving: about 1 1/2 cups


Serving idea: Instead of pairing this stew with rice, mix things up by serving it with white beans sprinkled with coarsely chopped flat-leaf parsley and black pepper.