This Slow Cooker Provencal Beef Stew is a cozy dinner with big flavors for any night of the week.
I ran across this 5-star rated Beef Daube Provencal many years ago and have been meaning to make it ever since. Daube was a completely unfamiliar word to me and if it is to you too, it means this recipe is for a classic French beef stew. Tender beef is flavored with garlic, herbs and tomatoes, braised in red wine and served over buttered egg noodles. We all loved this meal.
About a week ago I purchased a beef tenderloin roast for my Holiday Beef Wellington recipe. It was too big so I trimmed it down and froze the tenderloin beef cubes for a later dinner and then used them in this stew. However cubed beef sirloin or other typical beef stew meat could be used for a less expensive alternative to beef tenderloin. But it should be noted that the beef tenderloin was incredibly tender and really took this provencal beef stew made in the slow cooker over the top.
The main difference between my recipe for this provencal beef stew and the recipe from which it was inspired is that I converted my recipe for the slow cooker. Because of this all the ingredients can be added to the slow cooker in the morning, creating a delicious and comforting dinner to come home to in the evening.
Slow Cooker Provencal Beef Stew
- 1 tbsp olive oil
- 2 lbs beef stew meat (chuck, sirloin, tenderloin, etc.) cut into 2-inch cubes
- 1 tbsp tomato paste
- 6 cloves garlic peeled and minced
- 2 tbsp all-purpose flour
- 1 1/2 tsp salt
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp black pepper
- 1 cup red wine
- 1 tbsp butter
- 1 sweet onion thinly sliced
- 6 large carrots peeled and sliced
- 1 (14.5 oz) can diced tomatoes drained
- 6 cups cooked egg noodles
Over medium-high heat in a large, non-stick skillet add the olive oil. Add the beef cubes to the hot oil and cook for about 5 minutes, stirring often, until beef is starting to brown. Add the tomato paste to the beef and cook for one minute. Add the garlic, flour, rosemary, thyme, salt and pepper and cook, stirring constantly, for one minute more. Add the red wine and stir. Simmer for a couple of minutes until beef mixture starts to thicken.
Transfer the beef and wine mixture to a 6-quart slow cooker set on low heat.
To the same pan, melt the butter. Add the onion and carrots and cook for about 5 minutes, stirring occasionally and scraping up any browned bits from the pan. Add the onions and carrots to the slow cooker.
Add the tomatoes to the slow cooker and stir to combine. Cover and cook on LOW heat for six hours. Serve the beef stew over cooked egg noodles.