Slow-Cooker Provençal Beef Stew

Name: Slow-Cooker Provençal Beef Stew
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 4 pounds, boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , onions, chopped fine; 1/3 cup, all-purpose flour; 1/4 cup, tomato paste; 1/4 ounce, dried porcini mushrooms, rinsed and minced; 3 , garlic cloves, minced; 2 teaspoons, minced fresh rosemary; 1 , anchovy fillet, minced; 2 cups, beef broth; 1/2 cup, dry red wine; 1 1/2 pounds, carrots, peeled, halved lengthwise, and sliced 1 inch thick; 1 , (14.5-ounce) can diced tomatoes, drained; 2 (2-inch), orange zest strips; 1/2 cup, pitted kalamata olives, chopped

2 comments

We wanted to streamline the time-consuming browning process while still getting the beefy flavor.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME9 to 10 hours on low or 6 to 7 hours on high

Slow cooker size5 to 7 quarts

WHY THIS RECIPE WORKS

We found that browning only half of the beef still gave us the same flavor without the extra work. We then bolstered the base of the stew with hearty tomato paste, garlic, and onions to achieve maximum impact, deglazing our pan to preserve ...

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