Slow Cooker Provencal Stew

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
• 0.5 cup Pitted Niçoise or Kalamata olives
• 2 strips Orange zest strips(optional)
• 2 tablespoons All-purpose flour
• 0.25 cup Fresh parsley, chopped

Instructions

1. 1

   Place the beef cubes in a large bowl and toss with the flour until evenly coated.

2. 2

   Transfer the floured beef into the slow cooker insert.

3. 3

   Add the chopped onions, sliced carrots, and minced garlic on top of the meat.

4. 4

   In a small bowl, whisk together the red wine, beef broth, and tomato paste, then pour the mixture over the ingredients in the slow cooker.

5. 5

   Sprinkle the Herbes de Provence over the top and tuck in the orange zest strips if using.

6. 6

   Cover and cook on Low for 7 to 8 hours (or High for 4 to 5 hours) until the beef is fork-tender.

7. 7

   Stir in the olives during the last 30 minutes of cooking to allow them to warm through.

8. 8

   Remove the orange zest strips and garnish with fresh parsley before serving over mashed potatoes or crusty bread.