Slow-Cooker Provencal Beef Stew
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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:
- 8hrs 20mins
- 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)
- 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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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!Reply