Slow-Cooked Provençal Beef Stew

Name: Slow-Cooked Provençal Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 serving(s)
Ingredients: 2 lb (1 kg) stewing beef, cubed; 2 cups (500 ml) peeled baby carrots; 2 cups (500 ml) peeled potatoes, cut into chunks; 1 cup (250 ml) chicken broth; 1 cup (250 ml) red wine; 3/4 cup (180 ml) oil-cured black olives, drained and pitted; 1/4 lb (115 g) pancetta or bacon, cut into small strips; 3 plum (Roma) tomatoes, diced; 2 cloves garlic, chopped; 1 onion, sliced; 2 teaspoons (10 ml) herbes de Provence; 1 bay leaf; 1 pinch ground cloves; Salt and pepper

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Preparation 20 MIN

Cooking 8 H
Servings 6

Ingredients
Preparation

Ingredients

2 lb (1 kg) stewing beef, cubed
2 cups (500 ml) peeled baby carrots
2 cups (500 ml) peeled potatoes, cut into chunks
1 cup (250 ml) chicken broth
1 cup (250 ml) red wine
3/4 cup (180 ml) oil-cured black olives, drained and pitted
1/4 lb (115 g) pancetta or bacon, cut into small strips
3 plum (Roma) tomatoes, diced
2 cloves garlic, chopped
1 onion, sliced
2 teaspoons (10 ml) herbes de Provence
1 bay leaf
1 pinch ground cloves
Salt and pepper

Preparation

Combine all ingredients in the slow cooker. Season with salt and pepper. Cover and cook on low heat for about 8 hours, or on high for about 6 hours. Stir and adjust the seasoning.
Serve with buttered tagliatelle.