Slow Cooker Sète-Style Beef Stew for Tender Results Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, the beef can be seasoned with a generous pinch of kosher salt and freshly cracked black pepper before it enters the slow cooker.

This initial seasoning helps to draw out the natural juices of the meat, which then contribute to the overall complexity of the braising liquid as it cooks.

If a thicker sauce is desired, consider removing a small portion of the liquid after cooking and reducing it in a small saucepan over medium heat before returning it to the main pot.

This technique allows for precise control over the final viscosity of the sauce without the need for additional starches or flour.

Variations

• Root Vegetable Addition: Add chopped carrots and potatoes to the slow cooker during the assembly phase for a heartier, one-pot meal. Ensure the vegetables are cut into uniform, two-inch chunks so they cook at the same rate as the beef.
• Mushroom Infusion: Incorporate sliced cremini or button mushrooms into the mixture before cooking to add an earthy depth and a meaty texture. The mushrooms will absorb the wine and tomato sauce, becoming exceptionally flavorful during the long, slow braise.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, until the beef is thoroughly heated through and the sauce reaches a simmer.

Store any leftover stew in an airtight container to maintain its quality and prevent flavor absorption from other items in the refrigerator.

Ensure the stew has cooled to room temperature for no more than two hours before placing it in the refrigerator to ensure optimal food safety and prevent bacterial growth.

This stew is an excellent candidate for advance preparation, as the flavors often improve after sitting for a day. Prepare the recipe as directed, allow it to cool completely, and store it in the refrigerator.

When ready to serve, reheat it gently on the stovetop until it is heated through, which also provides an opportunity to adjust the seasoning if necessary.

Serving ideas

Serve the stew in warm, shallow bowls to best showcase the rich, glossy sauce and tender beef. Accompany the dish with crusty bread or a simple side of mashed potatoes to soak up the flavorful braising liquid, which is often considered the highlight of the meal for many diners.

Consider adding a light garnish of fresh herbs or a small side of steamed vegetables to provide a fresh contrast to the deep, savory notes of the stew. The combination of the tender, slow-cooked beef with a bright, crisp side ensures a balanced dining experience that highlights the quality of the ingredients.

Frequently asked questions

Recipe card

Slow Cooker Sète-Style Beef Stew for Tender Results

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 1 1/2 lb beef chuck cubes
• 4 cloves garlic cloves, unpeeled
• 1 medium red onion, sliced
• 1 tbsp herbes de Provence
• 1 cup crushed tomatoes
• 1/2 cup red wine

Instructions

1. Place the beef chuck cubes into the bottom of the slow cooker. Scatter the unpeeled garlic cloves and the sliced red onion over the beef. Sprinkle the herbes de Provence evenly over the top of the ingredients.
2. Whisk together the crushed tomatoes and red wine in a measuring cup, then pour the mixture over the contents of the slow cooker. Cover with the lid and cook on low for 8 hours until the meat reaches an internal temperature of at least 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.
3. Once the cooking time is complete, turn off the slow cooker. Carefully remove the garlic skins if desired. Serve the stew immediately while hot, ensuring each portion includes plenty of the rich, glossy sauce.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

12 g

Fat

24 g

Fiber

2 g

Sugar

6 g

Sodium

450 mg

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