Slow Cooker Provençal Beef Stew with Orange Zest Step-by-step instructions

Before you start

Before beginning, ensure your workspace is clean and organized. Peel and slice the carrots into uniform pieces to ensure they cook at the same rate. Prepare the orange zest by removing thin strips from a fresh orange, taking care to avoid the bitter white pith.

Ensure your beef is patted dry before placing it into the slow cooker, as this helps it brown slightly if you choose to sear it beforehand, though this step is optional for this slow cooker method.

Instructions

Layering

1. 1Layering the ingredients
   Place the cubed beef into the bottom of the slow cooker ceramic insert. Evenly scatter the sliced carrots and orange zest strips over the meat. Sprinkle the dried herbs de Provence over the top of the mixture.
   Look for Ensure the beef is distributed evenly across the base of the slow cooker for consistent cooking.
   Tip Removing the zest in wide strips using a vegetable peeler helps keep the flavor concentrated without adding bitterness.

The slow cooker insert should be filled with the beef, carrots, and aromatics, neatly arranged so the herbs and zest are evenly distributed. Check that the beef pieces are not stacked too high in the center to allow for even heat distribution once the liquid is added.

Braising

2. 2Adding liquid and cooking
   Pour the dry red wine over the layered ingredients. Cover the slow cooker with its lid and set to cook on low heat for 8 hours. Cook until the meat is tender and reaches a minimum safe internal temperature of 145°F (63°C), then allow the meat to rest for at least 3 minutes before serving.
   Look for The wine should partially submerge the beef and carrots, creating a flavorful braising liquid as the slow cooker heats up.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the first 6 hours to maintain a consistent temperature and moisture level inside the cooker.

During the long braising phase, the kitchen will fill with the rich, savory aroma of red wine and herbs. The liquid should be bubbling gently. Ensure the slow cooker is set to the correct heat setting and that the lid is securely closed to maintain the necessary moisture.

Resting and Finishing

3. 3Serving
   Once rested, spoon the tender beef daube, sliced carrots, and rich sauce directly onto warm plates or shallow serving dishes.
   Look for The sauce should appear glossy and dark, with the beef falling apart easily when pressed with a fork.
   Tip Serving the stew immediately while hot allows the aromatic orange notes to shine through the richness of the red wine.

At the final stage, the beef should be exceptionally tender, and the sauce should have thickened into a rich, dark reduction.

Check the consistency of the sauce and ensure the beef has reached the target temperature. The dish should be visually appealing, with a glossy finish on the meat.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from cooking evenly. Always leave some space at the top.

Another error is lifting the lid frequently; each time the lid is removed, heat escapes, adding significantly to the total cooking time. Avoid using too much zest, as it can become overpowering; stick to the recommended amount for a subtle, bright finish.

How to tell it’s done

The beef is done when it is fork-tender, meaning it should shred or break apart easily when pressure is applied. Use a meat thermometer to ensure the thickest part of the beef has reached an internal temperature of at least 145°F (63°C).

The sauce should be reduced and glossy, coating the back of a spoon, and the carrots should be soft yet hold their shape.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest