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Provencal-Style Stew with Red Wine

Savor the richness of this Provencal-Style Beef Stew, laced with dry red wine, stirred in a blend of aromatic herbs. Perfect comfort food for those colder months, this melt-in-your-mouth slow-cooked beef stew will awaken your taste buds and warm your soul.
1
1 hr 10 min
TOTAL TIME
393
CALORIES
$2.11
PER SERVING
Provencal-Style Stew with Red Wine
Ingredients
16 INGREDIENTS
8 SERVINGS
Beef Chuck Roast
2 lbs beef chuck roast
cut into 1-inch cubes
Olive Oil
2 tsp olive oil
Coarsely Ground Pepper
1/2 tsp coarsely ground pepper
Tomato Paste
1 tbsp tomato paste
Fresh Rosemary
1 tsp fresh rosemary
finely chopped
Ground Cloves
1 dash ground cloves
Hot Cooked Pasta
hot cooked pasta
for serving
Salt
1 1/2 tsp salt
Carrots
2 cups carrots
finely chopped
Onion
1 1/2 cups onion
finely chopped
Garlic
12 cloves garlic
minced
Dry Red Wine
1 cup dry red wine
Beef Broth
1/2 cup beef broth
Canned Diced Tomatoes
1 can canned diced tomatoes
undrained
Fresh Thyme
1 tsp fresh thyme
finely chopped
Dried Bay Leaf
1 whole dried bay leaf
Directions
13 STEPS
30 min
PREP TIME
40 min
COOK TIME
1 hr 10 min
TOTAL TIME
1
Season the beef with salt and pepper, evenly coating all sides.
2
Set your pressure cooker to the saute setting and adjust for medium heat, then add olive oil.
3
Once the oil is hot, brown the beef in batches, and remove it.
4
Into the same pressure cooker, add carrots, onions and minced garlic. Cook and stir until golden brown, approximately 4-6 minutes.
5
Stir in tomato paste and cook for about 1 minute until it becomes fragrant.
6
Pour in the red wine, scraping the bottom to loosen browned bits.
7
Return the browned beef chunks to the pressure cooker.
8
Next, add undrained tomatoes, beef broth, chopped rosemary, chopped thyme, bay leaf and a dash of ground cloves. Stir well.
9
Press cancel, secure the lid, and close the pressure-release valve.
10
Set the pressure-cooker on high pressure for 30 minutes.
11
Allow ten minutes of natural pressure release, then use the quick release for any remaining pressure.
12
Remove the bay leaf and serve the stew over hot cooked pasta.
13
You can also store the stew in freezer-friendly containers. Cool and freeze, then warm up in a covered saucepan. Add a bit of broth if necessary for consistency.
Health Info
Macros
16g
CARBS
22g
FAT
24g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
WHEAT