Beef stew Provençal
Uncooked beef round
16 oz, trimmed and cut into 1-inch chunks
4 medium, halved lengthwise, sliced, and rinsed well
Uncooked fennel bulb(s)
1 medium, diced (fronds reserved)
6 medium clove(s), minced
Canned diced tomatoes
8 fl oz, or water
Herbes de Provence
1½ pound(s), halved
10 medium, pitted (1/2 cup)
½ medium, zested
- Stir together the beef, leeks, diced fennel, garlic, tomatoes, wine, herbes de Provence, and salt in a 5- or 6-quart slow cooker. Cover and cook until the beef is fork-tender, 4 – 5 hours on high or 8 – 10 hours on low.
- About 20 minutes before the cooking time is up, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned and the liquid is evaporated, about 5 minutes.
- Stir the mushrooms and olives into the slow cooker. Cover and cook on high until the mushrooms are very tender, about 10 minutes longer.
- Meanwhile, chop enough of the reserved fennel fronds to equal 3 tablespoons. Combine with the orange zest in a small bowl. Sprinkle over each serving of stew. Yields 1 1/2 cups per serving.