Mouth Watering Provencal Beef Stew

Mouth Watering Provencal Beef Stew (Paleo, Whole30)

A hearty savory easy to make slow cooker stew that is perfect for a cold day. Filled with vegetables and bright herbs for a complete meal!
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Prep Time 20 mins
Cook Time 8 hrs
Course Dinner, Lunch, Main Course
Cuisine American, French
Servings 6 people

Equipment

Ingredients
  

  • 2 lbs beef stew meat
  • 2 tbsp olive oil or lard
  • 1/2 cup arrowroot flour
  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 1 turnip, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup beef broth
  • 3 oz tomato paste
  • 1 14.5 oz can diced tomatoes
  • 1/4 cup honey omit for Whole30
  • 1/4 cup balsamic vinegar

Seasoning

  • 1 tbsp fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp anchovy paste
  • salt and pepper to taste

Instructions
 

  • Combine the beef, arrowroot flour, salt and pepper; toss to coat. In a large skillet, add 1 tbsp oil and brown beef in batches, about 4-5 minutes per side. Or brown directly in your instant pot on the sauté mode. Once brown take out and set aside.
  • Meanwhile chop turnip, carrots, garlic, onion, and celery. Add 1 tbsp olive oil or lard and the chopped vegetables in the instant pot and stir. Cook for about 5 minutes on the sauté mode. Alternatively sauté in a skillet.
  • Add the remaining ingredients and stir well to the instant pot. Return the beef to the instant pot as well. If using a slow cooker, transfer browned meat, chopped vegetables, and remaining ingredients to the slow cooker.
  • Cover and cook on low for 8-10 hours or until beef is tender. You can also cook on high for 4 hours.