Slow Cooker Provencal Beef Stew
Transform your dinner table into a rustic French feast with this Slow Cooker Provençal Beef Stew, a hearty and aromatic dish that’s rich with Mediterranean flavors. Tender chunks of beef chuck are slow-cooked to perfection alongside earthy vegetables, including carrots, celery, and waxy potatoes, all bathed in a savory broth infused with red wine, Herbes de Provence, and a hint of garlic. The addition of briny kalamata olives and vibrant canned diced tomatoes brings the soul of Southern France to this comforting meal. With minimal prep and 8 hours of hands-off cooking, this slow cooker recipe is perfect for busy days or lazy weekends. Serve it piping hot with a sprinkle of fresh parsley and crusty bread for dipping to complete this satisfying, crowd-pleasing dish. Easy, flavorful, and irresistibly cozy, this Provençal beef stew is destined to become a family favorite!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced into 1/2-inch coins
- 2 celery stalks, chopped
- 4 waxy potatoes, chopped into 1-inch pieces
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 2 cups beef broth
- 1 cup dry red wine
- 1 cup kalamata olives, pitted and halved
- 1 tablespoon Herbes de Provence
- 1 bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the beef chuck cubes with a pinch of salt and pepper. In batches, brown the beef in the hot skillet, about 2-3 minutes per side, and transfer to the slow cooker.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, carrots, and celery for about 5 minutes, or until softened. Add the minced garlic and cook for another 1 minute. Transfer the vegetables to the slow cooker.
Add the chopped potatoes, canned diced tomatoes (with juices), beef broth, red wine, Herbes de Provence, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on LOW for 8 hours, or until the beef is tender and the flavors have melded together.
About 20 minutes before serving, stir in the kalamata olives. Let them warm through during the final cooking minutes.
Remove the bay leaf before serving. Taste and adjust seasoning if needed.
Serve the stew hot, garnished with freshly chopped parsley. Optionally, pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1352 mg | 29% | |
*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.
