Slow-Cooker Provencal Beef Stew

Name: Slow-Cooker Provencal Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 serving(s)
Ingredients: 2 teaspoons olive oil; 1 1/2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon fresh ground black pepper, divided; 2 tablespoons all-purpose flour; 2 medium onions, cut into quarters; 8 garlic cloves, crushed; 1/4 cup dry red wine; 1 cup fat free low-sodium beef broth; 2 tablespoons tomato paste; 3 bay leaves; 3 fresh thyme sprigs; 1 (14 1/2 ounce) can diced tomatoes, drained; 3 cups sliced zucchini (1-inch slices); 2 cups sliced carrots (1-inch slices)

Submitted by JackieOhNo!

"Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France)."

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Ready In:: 8hrs 20mins
Ingredients:: 15
Serves:: 6

ingredients

2 teaspoons olive oil
1 ¹⁄₂ lbs boneless chuck roast, trimmed and cut into 1-inch cubes
1 ¹⁄₂ teaspoons kosher salt, divided
¹⁄₂ teaspoon fresh ground black pepper, divided
2 tablespoons all-purpose flour
2 medium onions, cut into quarters
8 garlic cloves, crushed
¹⁄₄ cup dry red wine
1 cup fat free low-sodium beef broth
2 tablespoons tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14 1/2 ounce) can diced tomatoes, drained
3 cups sliced zucchini (1-inch slices)
2 cups sliced carrots (1-inch slices)

directions

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.

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Reviews

This was really quite tasty ~ and I may have done a French faux pas but I served this over whole wheat penne pasta. Since it had no potatoes, DD was not interested in it. DH was game, so I served it over pasta and he loved it. Wonderful flavor and so easy in the Crock ~ I used a buffalo shoulder roast. Thanks JackeOhNo! for posting ~ made for PRMR October 2009!

kitty.rock

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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