Best 7 Provencal Beef Stew In Crock Pot Recipes

Take a culinary journey to the sun-kissed region of Provence with our delectable Provencal Beef Stew. This slow-cooked masterpiece, prepared in a trusty crock pot, blends the rustic charm of French countryside cooking with the vibrant flavors of the Mediterranean. Tender chunks of beef, lovingly browned and infused with garlic, herbs de Provence, and a touch of red wine, create a rich and savory foundation.

Nestled within the hearty beef broth are an array of colorful vegetables, each contributing their unique flavors and textures. Carrots, celery, and onions form the classic mirepoix base, while bell peppers, zucchini, and tomatoes add a vibrant sweetness. Mushrooms lend an earthy depth, and green beans contribute a crisp freshness.

As the stew gently simmers in the crock pot, the aromas of Provence fill the air, enticing your senses. The beef becomes fall-apart tender, absorbing the rich flavors of the broth, while the vegetables retain a delightful bite. Serve this Provencal Beef Stew over creamy mashed potatoes or crusty bread, and let the flavors of the French countryside dance on your palate.

In addition to the classic Provencal Beef Stew recipe, this article offers variations to suit your preferences. For a vegetarian delight, try the Vegetable Provencal Stew, where hearty vegetables take center stage, simmering in a flavorful broth. If you crave a richer, more decadent experience, the Beef Bourguignon recipe beckons with its use of red wine and bacon, creating a luxurious and deeply satisfying stew.

And for those who love the convenience of a one-pot meal, the One-Pot Provencal Pasta is a delightful option. This dish combines the flavors of the Provencal Beef Stew with the ease of a pasta dish, making it a perfect weeknight dinner.

No matter which recipe you choose, the Provencal Beef Stew and its variations promise a taste of the sun-drenched landscapes and vibrant flavors of Provence. So gather your ingredients, set your crock pot, and embark on a culinary adventure that will transport your taste buds to the heart of the French countryside.

Let's cook with our recipes!

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

PROVENCAL BEEF STEW (IN CROCK POT)

Provencal Beef Stew (In Crock Pot) image

This if from the WW site, and I've added a few ingredients, which don't change the point value, which is 4 per serving. If you aren't on a diet, this is still really good. The pureed beans make the stew very hearty.

Provided by A la Carte

Categories Stew

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean stewing beef
cooking spray, 1 spray
1 small onion, chopped
2 cups mushrooms, sliced
2 large garlic cloves, minced
2 large carrots, sliced
15 ounces cannellini beans, drained and rinsed
1 cup beef broth
14 1/2 ounces canned diced tomatoes
1/4 cup sun-dried tomato (rinsed)
1 chipotle chile in adobo, chopped (optional)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper (or to taste)

Steps:

Place the beef in your crock pot, on high heat.
Add onion, mushrooms and garlic to a 12" non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
Add carrots.
Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
Add all remaining ingredients.
Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
I served this over spinach, but it would be nice in a big bowl with some lovely French bread!

Nutrition Facts : Calories 291.8, Fat 9.4, SaturatedFat 3.5, Cholesterol 44, Sodium 550, Carbohydrate 28.1, Fiber 6.9, Sugar 5.6, Protein 24.9

PROVENCAL BEEF STEW

Provencal beef stew image

This is the sort of stew that takes just a few minutes of prep time in the morning, and after letting it cook all day, is the perfect thing to indulge in after a long, chilly day. Puréed beans add a wonderfully thick texture to this robust beef stew. It's a simple, nutritious way to thicken any bean-based soup. The stew also has onions, mushrooms, carrots, crushed tomatoes, dried oregano, dried thyme, as well as fresh thyme for garnish if you have some on hand. After sautéing the onion, mushrooms, and garlic, it all comes together in the slow cooker, and you can walk away and let everything meld for 6-7 hours...right until dinnertime.

Categories Dinner

Time 7h25m

Yield 6 servings

Number Of Ingredients 14

Ingredients

16 oz Uncooked lean beef round cut into 1-inch cubes (London Broil)
1 spray(s) Cooking spray
1 small Uncooked onion(s) chopped
2 cup(s) Fresh mushroom(s) sliced
2 medium clove(s) Garlic clove(s) minced
2 large Uncooked carrot(s) sliced
15 oz Canned pinto beans drained and rinsed, divided
1.5 cup(s) Canned beef broth divided
14.5 oz Canned crushed tomatoes
0.5 tsp Dried oregano crushed
0.25 tsp Dried thyme crushed
0.5 tsp Table salt
0.25 tsp Black pepper
2 Tbsp Fresh thyme or 2 whole sprigs, for garnish (optional)

Steps:

Place beef in a 5-quart slow cooker.
Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic; sauté over medium-high heat for 5 minutes. Add onion mixture to slow cooker; add carrots.
Place half of beans in slow cooker; place remaining beans in a blender. Add 1/2 cup of broth to blender and puree; spoon mixture into slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.
Cover slow cooker and cook on high setting for 6 to 7 hours. Garnish with fresh thyme before serving. Yields about 1 1/4 cups per serving.

Nutrition Facts : Calories 50 kcal

SLOW COOKER PROVENCAL BEEF STEW

Slow Cooker Provencal Beef Stew image

Provided by foodtasticmom

Categories Main Course

Time 6h30m

Number Of Ingredients 15

Ingredients

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

Steps:

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.

SLOW-COOKER PROVENCAL BEEF STEW

Slow-Cooker Provencal Beef Stew image

Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France).

Provided by JackieOhNo

Categories Stew

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 1/2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 tablespoons all-purpose flour
2 medium onions, cut into quarters
8 garlic cloves, crushed
1/4 cup dry red wine
1 cup fat free low-sodium beef broth
2 tablespoons tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14 1/2 ounce) can diced tomatoes, drained
3 cups sliced zucchini (1-inch slices)
2 cups sliced carrots (1-inch slices)

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.

Nutrition Facts : Calories 388.9, Fat 24.1, SaturatedFat 9.3, Cholesterol 78.2, Sodium 727.7, Carbohydrate 18.2, Fiber 3.6, Sugar 7.6, Protein 23.6

SLOW COOKER BEEF STEW

Slow Cooker Beef Stew image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Provided by Food Network Kitchen

Categories main-dish

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

Steps:

Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

BEEF STEW - CROCK POT

Beef Stew - Crock Pot image

Make and share this Beef Stew - Crock Pot recipe from Food.com.

Provided by LisaAD

Categories Stew

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs sirloin tip roast, diced
4 medium carrots, peeled and cubed
1 medium onion, quartered and chopped
2 potatoes, peeled and cubed
1 lb sweet potato, peeled and cubed
2 teaspoons Worcestershire sauce
6 ounces V8 vegetable juice
1/2 cup water
2 beef bouillon cubes
1 tablespoon oil

Steps:

1. Brown meat in oil add onions. When browned transfer to crock pot.
2. Add the remaining ingredients. Cook on high for 4 to 6 hours, or low 8 to 10 hours.
Salt and Pepper to taste! Enjoy!

Nutrition Facts : Calories 370.6, Fat 18.3, SaturatedFat 6.8, Cholesterol 74.9, Sodium 344.9, Carbohydrate 26.5, Fiber 4.1, Sugar 5.8, Protein 24.4

Tips:

Use a good quality, flavorful cut of beef for the stew. Chuck roast, brisket, or short ribs are all good choices.
Brown the beef in a large pot or Dutch oven over medium-high heat before adding it to the slow cooker. This will help to develop the flavor of the beef and prevent it from becoming dry.
Add a variety of vegetables to the stew, such as carrots, celery, onions, potatoes, and tomatoes. You can also add other vegetables that you like, such as green beans, peas, or mushrooms.
Season the stew with a variety of herbs and spices, such as thyme, rosemary, garlic, and paprika. You can also add a bay leaf or two for extra flavor.
Cook the stew on low for 8-10 hours, or on high for 4-6 hours. The longer you cook the stew, the more tender the beef will become.
Serve the stew over mashed potatoes, rice, or noodles. You can also serve it with a side of crusty bread.

Conclusion:

Provencal beef stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be cooked in a slow cooker, making it a great option for busy weeknights. With its tender beef, flavorful vegetables, and rich sauce, Provencal beef stew is sure to be a hit with your family and friends.