Beef Provencale

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Overall a great recipe and very easy to make. Cooked for 9 hours instead of 6. Substituted diced up sundried tomatoes for the sundried tomatoes tapenade because I couldn't find it. I'd either cut the orange zest in 1/2 or omit. I felt it overwhelmed the other flavors.

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I loved this recipe. I used wine, a personal preference, and omitted the orange zest as I really liked the flavor before the addition. After we were finished eating I still had about two cups of the gravy left and decided it would make a great soup base. To this I added a quart of vegetable stock, another can of tomatoes, sliced carrots and zuccini and a can of cannolini beans. I also added about 1tbsp. of herbes de provence and some red pepper flakes. The night I served it I decided to add some hot Italian sausage. I boiled it for about five minutes, sliced then sauted it before adding to the soup. Most of the grease was then left in the boiling water. YUM!

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I love this recipe! I have made it twice now and it is a huge hit! I personally would double the fennel and increase the orange zest to 1 tbsp, if you like those 2 flavors in general. Also, both times I left on low for 10 hrs rather than the given instructions, and it worked great that way.

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So delicious! I needed more time so I cooked it in the slow cooker on high for 1 1/2 hours and then switched it to low for 8 hours. Very flavorful, love the orange zest and fennel flavor.

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My husband and I made this last night and it was wonderful. Great depth of flavor and easy as pie. My only thought is that the beef needed just a little longer to be completely tender.

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My fiance and I made this tonight and followed the recipe to the "T" (well...we only used half of the fennel...sliced thinly. We absolutely LOVED this meal. We both just graduated from college and have fun trying out new recipes. I would recommend having this meal on a cold night...the perfect desert would be peach cobbler or apple pie. This is definitely one of the best meals we have had in a while.

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We loved it! I used cubed meat instead so it turned out a little saltier than I like but overall it was great. Also we served it over mashed potatoes instead... Perfect for cold nights

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Very, very tasty!! We let it sit overnight to let the flavor soak in and also to skim the fat off the top. Followed the recipe religiously; didn't use the zest but can't imagine it being additive. We served it over white rice because we thought it came out a bit salty (we do watch our salt intake so probably more sensitive. Plan on putting this into the regular rotation.

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This is a great recipe. I have made this for company and everyone raves. The last time I made it, I use beef chuck already cut up for stew and it turned out great, I just reduced the cooking time a bit. It was easier than doing a whole chuck roast. I never have the tapenade, so I just finely chop the sun dried tomatoes, works just fine.

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The recipe is great. All of the ingredients work wonderfully together...except for the orange zest. The zest just killed the flavor of the recipe in the end. It was definitely over the top. I will definitely make this recipe again, minus the zest.