Slow-Cooker Provencal Beef Stew

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).

• Ready In: 8 hrs 20 mins
• 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 1/2ounce) 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.