Provencal beef in a slow cooker

Ingredients:

• 1.5 kg of beef neck for stewing, tie the piece of meat with thread
• 4 medium carrots, peeled and cut into 5cm thick pieces, cut larger pieces in half
• 5 cloves garlic, peeled and crushed
• 1 fennel bulb, top and bottom trimmed, thinly sliced
• 1 onion, cut in half and sliced ​​into thin half rings
• 1 1/4 lb can of whole, peeled tomatoes, with juice
• 4 tbsp. cognac or brandy
• 1 tbsp. Provencal herbs
• 1/3 cup flour
• 2 cups low-sodium chicken broth
• 1/3 cup coarsely chopped fresh parsley
• 1/3 cup prepared sun-dried tomato tapenade
• 1 teaspoon finely grated orange zest
• Hot egg noodles with butter, for serving

Preparation:

1. Heat a large skillet or stovetop-safe slow cooker (5.2–5.7 quarts) over medium-high heat. Season the meat generously with salt and pepper. Pour vegetable oil into the slow cooker bowl. Sear the meat, turning once each side is a rich reddish-brown, for 8–10 minutes. Add the carrots, then move the meat to the top. Scatter the garlic, fennel, and onion around the beef.
2. Mash the tomatoes through your fingers into the slow cooker, then stir in the tomato juice, 3 tablespoons of cognac, herbes de Provence, and 2 teaspoons of salt. Whisk the flour with the chicken broth. Pour the mixture into the slow cooker. Cover and cook over low heat until the meat and vegetables are very tender (about 8 hours).
3. Transfer the meat to a cutting board. Skim off any excess fat from the surface of the sauce in the slow cooker. Stir the remaining 1 tablespoon of cognac, parsley, tomato tapenade, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper.
4. Arrange the vegetables around the meat and drizzle a little sauce over them. Serve with hot buttered egg noodles. Set the remaining sauce aside.