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Beef Stew Provencal

 Beef Stew Provencal
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
6 ServingsPrep: 25 min. Cook: 6 hours

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 King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • Hot cooked mashed potatoes or egg noodles

Directions

  • 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

2 of 2

Beef Stew Provencal (continued)

Directions (continued)

  • large skillet, brown beef in oil in batches. Transfer to slow
  • cooker.
  • 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 potatoes) equals 588 calories, 27 g fat (8 g saturated fat), 123 mg cholesterol, 581 mg sodium, 44 g carbohydrate, 5 g fiber, 43 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.