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Provencal Beef Stew
Ingredients
-
8
small tiny new potatoes
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1
pound small carrots with tops, peeled and trimmed, or one 16-ounce package peeled baby carrots
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1
cup coarsely chopped shallots or onion
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1/2
cup pitted green or ripe olives
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1 1/2
pounds boneless beef chuck roast, cut into 2-inch pieces
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1
cup beef broth
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4
- 6
cloves garlic, minced
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1
tablespoon quick-cooking tapioca
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1
teaspoon dried herbes de Provence, crushed
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1/4
teaspoon salt
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1/4
teaspoon cracked black pepper
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1/4
cup dry red wine
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Snipped fresh parsley (optional)
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Capers (optional)
Directions
1. Peel a strip from center of each potato. In a 4-quart slow cooker combine potatoes, carrots, shallots, and olives. Top with meat. In a small bowl combine broth, garlic, tapioca, herbes de Provence, salt, and pepper. Pour over meat.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. Stir in wine during last 30 minutes of cooking.
3. If desired, sprinkle each serving with parsley and capers. Makes 6 servings.
Nutrition Facts
(Provencal Beef Stew)
- Servings Per Recipe 6,
- Calories 198,
- Protein (gm) 20,
- Carbohydrate (gm) 16,
- Fat, total (gm) 5,
- Cholesterol (mg) 54,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 14237,
- Vitamin C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 308,
- Potassium (mg) 547,
- Calcium (DV %) 40,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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