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Provencal Beef Stew
Ingredients
- 8 small tiny new potatoes
- 1 pound small carrots with tops, peeled and trimmed, or one 16-ounce package peeled baby carrots
- 1 cup coarsely chopped shallots or onion
- 1/2 cup pitted green or ripe olives
- 1 1/2 pounds boneless beef chuck roast, cut into 2-inch pieces
- 1 cup beef broth
- 4 - 6 cloves garlic, minced
- 1 tablespoon quick-cooking tapioca
- 1 teaspoon dried herbes de Provence, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/4 cup dry red wine
- Snipped fresh parsley (optional)
- 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,
- cal. (kcal) 198,
- Fat, total (g) 5,
- chol. (mg) 54,
- sat. fat (g) 2,
- carb. (g) 16,
- Monosaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 20,
- vit. A (IU) 14237,
- vit. 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 (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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