This dish is representative of Provence, France and is adapted from a recipe found in Lynn Alley’s “The Gourmet Slow Cooker.” It has a very rich, distinct flavor and I dare say one must love green olives for this recipe, but it’s one of my very favorites and works out quite well with the modifications necessary to make it a low FODMAP meal. Its unique flavor profile comes from a melding of green olives, tomatoes and dijon, which comes together beautifully as a rich sauce for this tender beef dish.
Provençal Beef Stew with Olives
- ½ cup all purpose wheat or gluten-free flour
- 1 tsp ground sea salt
- 2 ½ lbs beef stew meat, cut into 1 ½ cubes
- 2 to 3 Tbsp olive oil
- ¼ tsp thyme
- ½ tsp rosemary
- 1 cup white cooking wine
- 1 14 ½ oz can crushed tomatoes
- 2 tbsp Dijon mustard
- Fresh ground black pepper
- ¼ cup green olives, sliced
Combine flour and salt in resealable bag and toss with meat to coat completely. Heat oil in a large sauté pan and add meat to cook, browning on all sides, in batches, if necessary. Transfer meat to slow cooker.
Reduce heat to medium. If pan is too dry, add 1 tablespoon oil and 1 tablespoon flour and mix into a paste. Whisk in wine and scrape up any browned bits with a spoon. Stir in tomatoes , Dijon and dried spices. Cook, stirring frequently, until sauce thickens somewhat. Pour sauce over the meat in the slow cooker.
Cover and cook for 3-5 hours, until the meat is tender. Stir in the olives 5-10 minutes before serving. Ladle into soup bowls, over potatoes or egg noodles.
Prep Time: 25 mins
Cook time: 1 hour