Provencal Beef Stew
Source of Recipe
8 small tiny new potatoes
1 pound small carrots with tops, peeled and trimmed, or one 16-ounce package peeled baby carrots
1 cup coarsely chopped shallots or onion
1/2 cup pitted green or ripe olives
1-1/2 pounds boneless beef chuck roast, cut into 2-inch pieces
1 cup beef broth
4 to 6 cloves garlic, minced
1 tablespoon quick-cooking tapioca
1 teaspoon dried herbes de Provence, crushed
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup dry red wine
Snipped fresh parsley (optional)
1. Peel a strip from center of each potato. In a 4-quart slow cooker combine potatoes, carrots, shallots, and olives. Top with meat. In a small bowl combine broth, garlic, tapioca, herbes de Provence, salt, and pepper. Pour over meat.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. Stir in wine during last 30 minutes of cooking.
3. If desired, sprinkle each serving with parsley and capers. Makes 6 servings.
Nutritional facts per serving
calories: 198, total fat: 5g, saturated fat: 2g, monounsaturated fat: 2g, polyunsaturated fat: 0g, cholesterol: 54mg, sodium: 308mg, carbohydrate: 16g, total sugar: 5g, fiber: 3g, protein: 20g, vitamin C: 17%, calcium: 4%, iron: 18%