Slow cooker recipes

Provencal beef stew

A rich and delicious stew packed with vegies and beef.
4 - 6

This classic French braised beef, red wine, and vegetable stew is simple and delicious. Cook low and slow for a rich and flavourful winter meal idea.

Looking for more hearty stews and casseroles or more French recipes?



1.Heat oil in large heavy-based saucepan over high heat. Cook beef, in batches, for 5 minutes or until browned all over. Remove from pan.
2.Cook bacon, leek, carrot, celery and garlic in same pan, stirring, for 5 minutes or until leek softens.
3.Return beef to pan, add tomatoes, stock, wine, bay leaves, thyme and parsley; bring to the boil. Reduce heat to low; cook stew, covered, for 1 hour, stirring occasionally.
4.Add zucchini and olives; cook, covered, for 30 minutes or until beef is tender.
5.Remove and discard thyme and parsley before serving.
6.Serve with mashed potato, if you like.

If you wouldn’t drink it, don’t cook with it: that’s the rule of thumb for choosing wine for cooking.

Cheap, inferior quality wines will impart a less pleasant flavour than a great drinking wine.

Serve a hearty casserole such as this with mashed potato or crusty bread to mop up the sauce.


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