Slow Cooker Provençal Beef Stew with Orange Zest Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider searing the beef cubes in a hot skillet with a little oil until browned on all sides before adding them to the slow cooker.

This extra step adds a layer of complexity to the final sauce, though it is not strictly necessary for a tender result.

If you find the sauce is too thin at the end of the cooking time, you can thicken it by whisking in a small amount of cornstarch mixed with cold water. Stir this into the sauce and let it cook for an additional 15 minutes on high heat until the desired consistency is achieved.

Variations

• Mushroom Infusion: Add 8 ounces of sliced cremini mushrooms during the last hour of cooking to introduce an earthy, savory depth that complements the beef and red wine perfectly.
• Root Vegetable Medley: Incorporate cubed parsnips or potatoes alongside the carrots for a heartier, more substantial stew that serves as a complete one-pot meal.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Ensure it is cooled within 2 hours of cooking.

Freezer

Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat slowly in a saucepan over medium-low heat until piping hot throughout, or use the slow cooker on the low setting.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the stew cools to room temperature within 2 hours before placing it in the fridge to maintain food safety.

The flavors of this stew often improve after a day, as the ingredients have more time to harmonize.

This dish is perfect for making ahead of time. You can prepare the entire stew a day in advance, let it cool completely, and then refrigerate it.

Reheating it gently on the stovetop or in the slow cooker often results in an even more flavorful meal, as the spices have more time to develop.

Serving ideas

Serve this stew hot, ideally in shallow bowls that can capture the rich red wine sauce. It pairs excellently with crusty bread for dipping, or over a bed of buttery mashed potatoes or creamy polenta, which helps to soak up the savory liquid and balances the acidity of the wine.

For a complete meal, serve alongside a crisp green salad with a light vinaigrette. The freshness of the greens provides a nice contrast to the deep, savory notes of the slow-cooked beef.

Garnish with fresh parsley or chives if desired to add a touch of color and brightness to the final plate.

Frequently asked questions

Recipe card

Slow Cooker Provençal Beef Stew with Orange Zest

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

• 2 lb beef chuck roast, cut into 1.5-inch cubes
• 4 carrots, peeled and sliced
• 1 tbsp fresh orange zest strips
• 2 tsp dried herbs de Provence
• 2 cups dry red wine

Instructions

1. 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.
2. 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.
3. Once rested, spoon the tender beef daube, sliced carrots, and rich sauce directly onto warm plates or shallow serving dishes.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

2.5 g

Sugar

4 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.