Slow Cooker Provencal Stew Recipe
A set-it-and-forget-it version that allows flavors to meld deeply over several hours.
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Cooking tools:
- Slow cooker
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Serving bowl
- Plate
- Kitchen timer
Ingredients
- 2 pounds Beef chuck roast, cut into 2-inch cubes
- 1 cup Dry red wine (such as Cotes du Rhone)
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 4 cloves Garlic, minced
- 3 large Carrots, peeled and sliced into thick rounds
- 1 large Yellow onion, chopped
- 1 tablespoon Herbes de Provence
- 1/2 cup Pitted Niçoise or Kalamata olives
- 2 strips Orange zest strips
- 2 tablespoons All-purpose flour
- 1/4 cup Fresh parsley, chopped
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