Beef stew Provençal

Total Time
5 hr 7 min
7 min
5 hr
Provençal is the French word used to describe the style of cooking popular in the Provence region of France where olive oil, garlic, and tomatoes are regularly used. Onions, olives, mushrooms, anchovies, and eggplant are also ingredients that commonly make an appearance in provençal dishes. This particular stew calls for herbes de Provence which is a medley of dried herbs and spices such as basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory, and thyme. Lavender is perhaps the most distinctive flavor in the blend. Herbes de Provence is definitely worth seeking out for this recipe, but in a pinch, Italian seasoning may be substituted.


Uncooked beef round

16 oz, trimmed and cut into 1-inch chunks

Uncooked leeks

4 medium, halved lengthwise, sliced, and rinsed well

Uncooked fennel bulb

1 medium, diced (fronds reserved)


6 clove(s), minced

Canned diced tomatoes

28 oz

Red wine

8 fl oz, or water

Herbes de Provence

2 tsp

Table salt

¾ tsp

Olive oil

2 tsp

Cremini mushroom

1½ pound(s), halved


10 olive(s), medium, pitted (1/2 cup)


½ medium, zested


  1. 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.
  2. 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.
  3. Stir the mushrooms and olives into the slow cooker. Cover and cook on high until the mushrooms are very tender, about 10 minutes longer.
  4. 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.