Provençal Beef Stew

  • kaykaypee Posted: 03/03/09
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    I absolutely loved the flavor of this dish. I loved the fact that it was made in the crockpot too. My zucchini did not look like the picture after 8 hours. I would suggest cutting it in much larger pieces so it doesn't break down as much. It still tasted great though. I served this with garlic/cheese bread.

  • mamafalzone Posted: 03/16/09
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    I used a venison shoulder roast (husband is a big hunter), which is a rather tough cut. The meat came out fork-tender and my husband loved the gravy. However, he didn't like the zucchini in the stew. I will definitely make this again, but will substitute potatoes, as some other reviewers suggested. I also cooked this for about 3 1/2 hours on high.

  • JasonM Posted: 05/11/09
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    This stew had some very old-world charm about it -- both in taste and in texture. The beef was very moist and tender while the vegetables maintained their shape and individual taste (thanks to leaving them on top during the cooking time rather than stirring them in at the beginning). Instead of using only thyme, I used an Herbes de Provence blend that I had on hand. I also used a not-so-dry syrah instead of a drier red wine. I think that made it even more exciting. We served with some very simple corn muffins. Excellent late Spring dinner.

  • nyca5124 Posted: 02/24/09
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    We thought this was good, and I will definitely make this again, as my hubby loved it. I added peeled potatoes to the slow cooker with the vegetables, and will add a little more red wine. My husband thought it tasted like a nice pot roast. I used lean pre-cut stew beef, and it came out very tender. Served with mashed potatoes. Good, solid recipe.

  • jltarantola Posted: 03/04/09
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    This was super easy to prepare and quite tasty! A good red wine-y flavor. I was surprised at how tender the meat ended up, while the veggies maintained their shape. I cut them in pretty large pieces, and would recommend doing the same. I did miss the potatoes, however, and would add them next time as another reviewer suggested.

  • tejaksw Posted: 03/31/09
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    This worked well in the slow cooker, but it was an ordinary dish and not at all exciting or very flavorful. I won't make this again

  • skspillman Posted: 12/29/09
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    This was only my second attempt at a beef stew, and this one is delicious. I made a few changes: I used a bit more than a pound and a half of boneless chuck roast (about 1.8 lbs.). I used a 28-oz. can of tomatoes. Instead of using salt and pepper on the beef, I used a beef seasoning blend. I didn't have thyme sprigs on hand so I used 2 teaspoons of dried thyme. I was worried at first that that would be too much, but it tasted delicious! I also added about a pound and a half of quartered red skinned potatoes. I used a full can of reduced-sodium, fat-free beef broth (about 2 cups), and I used a 1/2-cup of red wine. Also instead of chopping carrots I used whole baby carrots. Left the slow-cooker on while I was at work (a little over 8 hours) and the stew was ready and delicious when I got home. Served with crusty French bread. I will make this again.

  • seattlekh Posted: 10/06/09
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    Really liked this dish!I prepared the meat and onion mixture the night before along with chopped the veggies so in the morning I had less to do before heading out the door. I kept the veggies extra big based upon reader feedback and they turned out great. Also added 3 baby red potatoes chopped, but in a little more red wine, and added the whole can of beef broth because I was cooking it a little longer than 8 hrs due to my schedule that day! This is healthy and yummy. Served with yummy corn bread! Having left overs tonight.

  • ddemarco Posted: 04/07/09
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    My husband and I thoroughly enjoyed this dish. I made minor adjustments to the recipe: cut the zucchini slightly larger and I chose to remove the thyme leaves from the sprigs, leaving the leaves in the stew. The zucchini held up nicely. I opened a bottle ofTucscano wine to cook with and we enjoyed a glass with the stew. A perfect match. I also served this with a garden salad and brussell sprouts. Excellant comfort food and house guest worthy. Thanks CL!

  • fish8ing Posted: 02/25/09
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    We prepared this together and stuck to the recipe. My husband usually ad libs but not on this one. The chuck roast was a little fatty and I trimmed it well, other than that we stayed with the recipe. It was great - four generous servings, 6 might be a stretch. The BEST slow cooker dinner we've done. Very flavorful! Just as good two nights later. A 10.

  • foxegurl266 Posted: 09/01/10
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    Made quite a bit of food. Meat was very tender. Maybe add some noodles next time?

  • Amy31773 Posted: 08/14/11
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    SCRUMPTIOUS ! I so impressed myself with this one ! egg noddles are gross, so I ate it as a stew. Double the wine and beef broth and thickened with soup grade flour. 5 hours in the slow cooker and VIOLA! Will def make again !

  • Monique1672 Posted: 09/21/11
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    I followed the recipe exactly and it was delicious. The meat was very tender and the flavor was awesome!

  • NickeNick Posted: 10/30/11
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    Loved it, great combination of sweet and savory

  • SandyPTA Posted: 01/09/12
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    Good warm meal. Sop it with cornbread and you've got a filling meal. Flavorful, inexpensive and easy to make.

  • DianeKC Posted: 11/25/11
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    I used lean stew meat and added baby new potatoes and used baby carrots. I skipped the zucchini, but otherwise followed the recipe. We just finished the leftovers (from the freezer) and it was still great after the time in the freezer. I will definitely make again.

  • pearlpita Posted: 12/22/11
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    Got around to making this over the weekend. I substituted venison "roast" for the beef and Provencal Mourverde (a blush) for the red wine. I had not read the reviews but I did chop the veggies in large chunks and they held up well. Served some of the leftovers with brown rice. Will try again since is easy & tasty.

  • Dominique90 Posted: 08/19/12
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    Does anyone have a suggestion for something I can replace the zucchini with? I really do not enjoy the taste but I'm afraid if I leave it out the stew will lack body.

  • eqqusole Posted: 10/02/12
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    Made this recipe a few times, but with a few changes: 1.) used a small, diced up Idaho potato instead of carrots and zucchini 2.) used vegetable broth instead of beef 3.) sprinkled salt and pepper into the flour before dredging the beef in it. Also, I used tomatoes out of my garden instead of out of a can. Smells sooooo good while cooking.

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