Slow-Cooker Mediterranean Beef Stew

Name: Slow-Cooker Mediterranean Beef Stew
Yield: Serves 6 to 8
Ingredients: 1 (4-pound), boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch pieces; , Salt and pepper; 2 tablespoons, olive oil; 3 , onions, chopped fine; 1/3 cup, tomato paste; 6 , garlic cloves, minced; 1 tablespoon, packed brown sugar; 2 teaspoons, herbes de Provence; 1/3 cup, all-purpose flour; 3 cups, red wine; 1 1/2 pounds, carrots, peeled and sliced 1/2 inch thick; 1 , (14.5-ounce) can diced tomatoes, drained; 1 cup, chicken broth; 1/4 cup, soy sauce; 3 (2-inch) strips, orange zest; 1/3 cup, kalamata olives, chopped fine

19 comments

Appears in Cook's Country December/January 2014

Obviously, it’s easier to avoid batch-browning the beef before it goes into the cooker. But how do you compensate for the lost flavor that browning provides?

SERVES6 to 8

TIME5 to 7 hours on high, or 9 to 11 hours on low

WHY THIS RECIPE WORKS

We based this slow-cooker stew on the traditional French dish daube Provençal, which uses a whole bottle of red wine, letting it reduce slowly on the stovetop while the stew cooks. Since the slow cooker doesn’t allow for much evaporation, w...

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