Slow-Cooked Provençal Beef Stew
Slow-Cooked Provençal Beef Stew
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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.
  • Description
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