Provencal Beef Stew

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Provencal Beef Stew

Provencal Beef Stew
Servings 6


  • 1 lb Baby carrots
  • 1/4 ts Pepper
  • 1/2 ts Salt
  • 1 ts Dried thyme leaves
  • 14 1/2 oz Can diced peeled tomatoes with juice
  • 18 oz Jar brown gravy
  • 4 slices Bacon cut in 1" pieces
  • 1 1/4 lb Beef stew meat
  • 8 oz Pkg fresh whole mushrooms
  • 2 sm Onions; cut in eighths
  • 8 New red potatoes; quarter


  • In medium skillet over med-high heat, cook beef and bacon until beef is browned; drain. In 3-1/2 to 4 qt. crockpot combine gravy, tomatoes, thyme, salt and pepper. Add beef, bacon and remaining ingredients; stir gently to combine. Cover; cook on LOW for 8 to 10 hours or until meat and veggies are tender.

One comment

  • Filiberto Vent

    Beef muscle meat can be cut into steak, roasts or short ribs. Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. …..’


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