Slow-Cooker Provencal Beef Stew

JackieOhNo!'s Note:

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).

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 6

• 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:

1. 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.
2. 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.
3. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
4. 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.

Reviews

[FloridaNative]

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!