Slow-Cooked Provençal Beef Stew

From EatingWell: November/December 2007

The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat, such as chuck, for this recipe.

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1 Review for Slow-Cooked Provençal Beef Stew

12/04/2012

Anonymous

Recommends this recipe

Worth every minute!

I made half a batch and followed the recipe 99% (used a green onion instead of leek leaf). The stew broth is not thick but it is SOOOO tasty. I used a high quality Pinot Noir and it tasted like the best beef broth ever, not wine-y at all. I made it the night before and then reheated and the texture/flavour didn't suffer at all.

Pros: tasty, flavourful, make-ahead, rich-tasting, simple technique

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Anonymous wrote 22 weeks 6 days ago

FYI: This recipe is NOT LOW

FYI: This recipe is NOT LOW SODIUM! For starters bacon is a no, and the mg per serving are 4 times the qualifier of being low sodium. Eating Well editors need to take this off the low sodium list.

Anonymous wrote 23 weeks 17 hours ago