Slow-Cooker Beef Stew Provencal

Slow-Cooker Beef Stew Provencal

Ingredients:
Bouquet garni
· Cheesecloth
· 1 bay leaf
· 1 stalk celery, chopped
· 3 sprigs fresh parsley
· 3 sprigs fresh thyme
Stew
· 2 tablespoons extra-virgin olive oil, divided
· 3 pounds beef chuck (or other stew meat), cut into 1-inch pieces
· 2 teaspoons kosher salt, divided
· 1/2 teaspoon freshly ground pepper, divided
· 2 medium yellow onions, chopped
· 4 cloves garlic, minced
· 3-4 large carrots, sliced into 1-inch rounds
· 2 tablespoons tomato paste, no salt added
· 1 pound mushrooms, sliced
· 1 quart beef stock, low-sodium
· 1/4 cup red wine

Directions:
1. To assemble bouquet garni, cut a square of cheesecloth. Place bay leaf, celery,
parsley, and thyme in center. Tie with kitchen twine.
2. To prepare stew heat 1 tablespoon olive oil in large heavy-duty pan. Add beef cubes
and until browned on all sides. Transfer to slow cooker, season with 1 teaspoon salt
and black pepper.
3. Add another tablespoon of oil to pan and add onions, garlic, and carrots. Cook,
stirring occasionally until they begin to soften, about 4-5 minutes. Season with
remaining salt and pepper. Add to slow cooker with beef.
4. Add tomato paste, mushrooms, beef stock, red wine, and bouquet garni to slow
cooker. Stir to combine.
5. Cover and cook on low setting for 8-9 hours or high setting for 5-6 hours.