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Provençal Stew

  • 8servings
  • 630minutes
  • 515calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4-pound) boneless beef chuck roast , tied

  2. Salt

  3. Pepper

  4. 2 teaspoon(s) vegetable oil

  5. 2 pound(s) carrots , thinly sliced

  6. 1 medium onion , sliced

  7. 3 clove(s) garlic , chopped

  8. 2 tablespoon(s) water

  9. 1 cup(s) beef broth

  10. 1/2 cup(s) dry white wine

  11. 1 teaspoon(s) herbes de Provence

  12. 1 teaspoon(s) fennel seeds

  13. 3 strip(s) orange peel

  14. Baguette , for serving

Instructions Jump to Ingredients ↑

  1. Rub one beef chuck roast with 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat vegetable oil on medium-high until very hot. Brown roast on all sides. Transfer to 6- to 7-quart slow cooker bowl.

  2. To skillet, add carrots, onion, and garlic, water, and 1/4 teaspoon salt; cook on medium-high 2 to 4 minutes or until slightly softened, stirring. Add beef broth and wine. Simmer 4 minutes, stirring. Transfer vegetables and liquids to slow cooker bowl along with herbes de Provence, fennel seeds, and orange peel.

  3. Cover; cook 10 hours on Low or until tender.

  4. Skim and discard fat from cooking liquid. Cut roast into 1-inch cubes. Serve meat with vegetables, cooking liquid, and pieces of baguette.

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