Beef Stew Provençal
- Total Time
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 round16 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 clove(s), medium, minced
canned diced tomatoes28 oz
red wine8 fl oz, or water
herbes de Provence2 tsp
table salt¾ tsp
olive oil2 tsp
cremini mushroom(s)1 ½ pound(s), halved
olive(s)10 medium, pitted (1/2 cup)
orange(s)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.