Provencal Beef Stew in Crock Pot
Immerse yourself in the comforting flavors of the French countryside with this Provencal Beef Stew made effortlessly in your crock pot. Tender chunks of seared beef chuck roast simmer slowly with a medley of hearty vegetables, aromatic Herbes de Provence, vibrant tomatoes, and a splash of dry red wine, creating a deeply flavorful stew that’s perfect for cozy evenings. This recipe requires minimal prep—just 20 minutes of chopping and searing before your slow cooker works its magic, filling your kitchen with mouthwatering aromas. The result is a rich, savory dish with melt-in-your-mouth beef and perfectly tender vegetables, all brought together with a touch of fresh parsley for a bright finish. Serve this rustic beef stew with crusty bread or buttery mashed potatoes for a satisfying, soul-warming meal. Perfect for make-ahead dinners or entertaining a crowd, this French-inspired stew promises to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 1.5 pounds red potatoes
- 14.5 ounces diced tomatoes
- 2 cups beef broth
- 0.5 cups dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon Herbes de Provence
- 2 leaves bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck roast into 2-inch cubes and season with salt and pepper on all sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef cubes until browned on all sides, working in batches if necessary. Transfer the browned beef to the crock pot.
Chop the yellow onion, mince the garlic cloves, slice the carrots and celery, and quarter the red potatoes.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions and garlic for 2-3 minutes, until softened and fragrant. Add the tomato paste and cook for another minute. Transfer this mixture to the crock pot.
Layer the carrots, celery, and potatoes over the beef in the crock pot.
Add the Herbes de Provence, bay leaves, diced tomatoes (with juice), beef broth, and red wine to the crock pot. Stir gently to combine.
Cover the crock pot with a lid and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5438 mg | 236% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 39.7 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 7996 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
