Beef Stew Provençal

Smartpoints value per serving
Total Time
5 hr 7 min
7 min
5 hr
This stew calls for herbes de Provence which it’s 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 leek(s)

4 medium, halved lengthwise, sliced, and rinsed well

uncooked fennel bulb(s)

1 medium, diced (fronds reserved)

garlic clove(s)

6 medium 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(s)

1½ pound(s), halved


10 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.

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