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Beef Stew Provencal Recipe

Beef Stew Provencal Recipe

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together.—Chelsey Larsen, Sparks, Nevada
TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD:6 servings

Ingredients

  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 1 cup beef broth
  • 1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
  • 1 can (6 ounces) tomato paste
  • 1 small onion, chopped
  • 1/3 cup honey
  • 1/4 cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • Hot cooked mashed potatoes or egg noodles

Directions

  • 1. In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker.
  • 2. Cover and cook on low for 6-8 hours or until beef is tender. Serve with mashed potatoes. Yield: 6 servings.

Nutritional Facts

1-1/3 cups beef mixture (calculated without po: 588 calories, 27g fat (8g saturated fat), 123mg cholesterol, 581mg sodium, 44g carbohydrate (23g sugars, 5g fiber), 43g protein

Reviews for Beef Stew Provencal

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MY REVIEW
Reviewed May. 28, 2016

"Lovely flavour. Didn't add sun-dried tomatoes, as don't like them. Whole family enjoyed this. Thanks for a great recipe. Would make this again."

MY REVIEW
Reviewed Mar. 23, 2016

"This is an excellent and simple recipe. My family and I loved it. Reminescet of a Swiss Steak recipe I used to make in my pressure cooker back in the '60s."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.