Beef Provencale

I really like using the slow cooker in the winter for stews.  I combine all the ingredients in the morning, and then forget about all day and then magically at supper time a hot meal is done and ready for everyone to enjoy.  This meal was easy and flavourful and best of all five out of six of us ate it.  The sixth one would not even try it because it contained the dreaded carrots.  Oh, well that is his loss.

Beef Provencale

Ingredients

• 1 (3 pound) stewing beef 
• 2 teaspoons kosher salt, plus additional for seasoning
• Freshly ground black pepper
• 3 tablespoons vegetable oil
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1/4 cup cognac or brandy
• 1 tablespoon herbes de Provence
• 5 garlic cloves, peeled and smashed
• 4 medium carrots, peeled and cut into 2-inch pieces
• 2 celery stalks, trimmed and thinly sliced
• 1 onion, halved and thinly sliced
• 1 cup of rice

Directions

Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the meat, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.

Crush the tomatoes through your fingers into the slow cooker; stir in their juices, herbes de Provence, and the 2 teaspoons salt.

Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours).  Add 1 cup of rice about an hour before the stew is done.