Slow-Cooker Provençal Beef Stew
14 Review(s)
Healthy Living
4 Hr 20 Min
Prep : 20 Min Cook: 4 Hr
This slow-simmering beef stew highlights the flavours of the south of France. Made with tomatoes, garlic, sun-dried tomato and oregano dressing, and fresh basil, our Slow-Cooker Provençal Beef Stew is a KRAFT KITCHENS favourite.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 lb. (450 g) boneless stewing beef, cubed
2
3 Tbsp. flour
3
1 lb. (450 g) sweet potatoes (2 large), peeled, cut into 1-inch pieces
4
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
5
1 zucchini, cut into 1-inch-thick slices
6
1 onion, chopped
7
4 cloves garlic, minced
8
1/2 cup 25%-less-sodium beef broth
9
1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
10
1/3 cup chopped fresh basil
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How do I make it ?
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Step 1
Toss meat with flour in slow cooker. Add all remaining ingredients except basil; stir. Cover wth lid. Step 2
Cook on HIGH 4 to 6 hours (or on LOW 6 to 8 hours). Step 3
Stir in basil just before serving. Kraft Kitchen Tips!
Make Ahead
The flavour of this satisfying stew improves when made ahead of time. Cook as directed; cool, then refrigerate up to 24 hours. Reheat just before serving.
Serving Suggestion
Serve with hot cooked brown rice.
Stove-Top Method
Toss meat with flour until evenly coated. Heat 1 tsp. oil in Dutch oven or large deep skillet on medium heat. Add half the meat; cook 5 min. or until evenly browned, stirring occasionally. Transfer meat to large bowl. Repeat with additional 1 tsp. oil and remaining meat. Add to meat in bowl. Add dressing to pan with onions and garlic; cook and stir on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in broth; cook 2 min., stirring frequently to scrape browned bits from bottom of pan. Add tomatoes and meat; stir. Cover; simmer on medium-low heat 1-1/2-hours or until meat is tender. Stir in potatoes and zucchini; simmer, covered, 30 min. or until potatoes are tender. Stir in basil; cook 1 min.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value
Fat 13 g
Saturated fat 4.5 g
23 %
Cholesterol 80 mg
Sodium 360 mg
15 %
Carbohydrate 36 g
Fibre 5 g
Sugars 15 g
Protein 35 g
Vitamin A
150 %
Vitamin C
100 %
Calcium
10 %
Iron
40 %
Servings
4 servings, 1-3/4 cups (425 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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