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!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 6

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)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cover and cook on LOW for 8 hours, or until the beef is tender and the flavors have melded together.

Step 6

About 20 minutes before serving, stir in the kalamata olives. Let them warm through during the final cooking minutes.

Step 7

Remove the bay leaf before serving. Taste and adjust seasoning if needed.

Step 8

Serve the stew hot, garnished with freshly chopped parsley. Optionally, pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(3449.6g)

Amount per serving	% Daily Value*
Calories	4021.2

Total Fat 267.3g	0%
Saturated Fat 85.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 7139.0mg	0%
Total Carbohydrate 189.9g	0%
Dietary Fiber 34.2g	0%
Total Sugars 38.3g
Protein 191.5g	0%

Vitamin D 0IU	0%
Calcium 621.6mg	0%
Iron 36.9mg	0%
Potassium 7834.9mg	0%

*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.

Source of Calories

Fat: 61.2%

Protein: 19.5%

Carbs: 19.3%