Slow Cooker Beef Provençal

This is why I bought a slow cooker.

When I made this in the US it was always good and one of our favorite winter dishes. The recipe for  Braised Beef Provençal

I have not been able to get it right on this side of the pond.

If I used the cheap cuts, for stewing, they never got tender enough; if I used better cuts they were dry.

Mon mari decided we would no longer eat beef – except for prime steaks in summer, of course.

But I like beef…..

So I bought the slow cooker.

I was right.

This was the best Beef Provençal I’ve ever made.

Plus the whole house smelled wonderful!

Slow Cooker Beef Provençal

Total time: 9 hours

plus marinating time


  • 24oz (720gr) beef, suitable for braising or stewing (a roast could work to get large pieces)
  • 1 onion, cut in half
  • 4 cloves garlic, peeled, left whole
  • 4 whole cloves
  • 1 bouquet garni   you can buy these ready made in little sachets in the spice section
  • 2  – 3 cups (16 – 24oz, 480 – 720ml) red wine  a hearty, robust wine, drinkable
  • 2 tbs red wine vinegar
  • 3oz (90gr) bacon, cut into matchsticks
  • 5 medium – large carrots, sliced 1/4″ thick
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) beef stock
  • pinch nutmeg
  • 3 tbs cornstarch (maizena) dissolved in 3 tbs water

Beef Provencal


  • The night before:
  • Trim beef and cut into 2 inch (5 cm) cubes.  Put into a deep bowl .
  • Stick two cloves into each onion half.
  • Add to the beef along with the garlic and bouquet garni.
  • Add the vinegar and 2 – 3 cups of red wine, enough to cover the beef.
  • 9 – 10 hours before:
  • Take the meat out of the marinade and let drain, reserving all of the marinade.
  • Heat oil in large nonstick skillet over medium-high heat.  Add bacon and sauté until crisp.  Remove and put into the slow cooker
  • Add carrots to skillet; sauté until golden and caramelized, 10 – 12 minutes, turning once using two forks or tongs. Remove carrots and set aside.
  • Add beef and brown on all sides. Put on top of bacon.
  • Add carrots around the edges of the beef.
  • Add some of the reserved marinade to the skillet and de-glaze the pan. Add to beef.. 
  • Add the beef stock, onion, garlic, bouquet garni and enough of the reserved marinade to just barely cover the beef.
  • Cover and cook on low heat for 9 hours.
  • To finish:
  • Remove onion and bouquet garni.
  • Add cornstarch mixture to sauce, turn cooker to high, cover and let cook another 15 – 30 minutes, until sauce has thickened.  You may not want all of it – depending on how much wine you used.Use 1 tbs cornstarch for every 1 – 1 1/2 cups of liquid…..

Print Recipe

The carrots are fried just long enough to give them some color and caramelize some of the sugars for this dish. But they’re so good I often fix them this way for a side dish – frying them until tender, about 20 minutes total time.

Now I have to do kitchen inventory…. We’re going to the big city tomorrow, and that means the Asian Supermarket. Must get my list done.

It would help if I could read the labels.

Some are in Chinese and English – those are easy.

Some are in Vietnamese and French – those are also easy…. usually.

It’s the ones that are in Vietnamese and Japanese or Chinese and Thai that I have a hard time with.

That’s all part of the fun. And we get to have lunch to have at the Chinese / Vietnamese / Thai / Japanese / Indian buffet.


Last update on February 10, 2016

6 thoughts on “Slow Cooker Beef Provençal”

  1. Thanks for your recent slow cooker recipes. I don’t use my cooker as much as I would like…so your recipes are an inspiration and motivation to pull mine out!

  2. This sounds yummy! Word to the method though, brown your roast whole and then cut it up before you put it in the slow cooker. You loose a lot less juice that way and it takes less time for the meat to get tender.

    And happy shopping tomorrow! Yes, yes, I am jealous…

  3. Enjoy your shopping and your lunch – we will have to wait until the latter part of the year before doing the same and changing holiday home stocks into everyday ones.

    I had a slow cooker years ago and perhaps the time is coming when I will replace it. At the moment I am doing similar recipes in my cast iron pots but they are very heavy when full and need to go into the oven.

  4. Carol, you’re welcome… I’m really enjoying it – both the food and the more leisurely dinnertime.

    Ina, it is simple to put together…. I think I’, getting lazier.

    nightsmusic, I don’t buy roasts as such here (usually) they’re always tied and tend to be fatty inside. With the pieces I can see what I’m getting.

    Gill – work, yes… but it will be fun and exciting. Cast iron is so heavy!

    Kate – you would love it…. the only problem is deciding.

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