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Provençal Beef Stew

  • 6servings
  • 271calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes

  3. 1 teaspoon kosher salt, divided

  4. 1/2 teaspoon freshly ground black pepper, divided

  5. 2 tablespoons all-purpose flour

  6. 2 medium onions, each cut into 8 wedges

  7. 8 garlic cloves, crushed

  8. 1/4 cup dry red wine

  9. 1 cup fat-free, lower-sodium beef broth

  10. 2 tablespoons tomato paste

  11. 3 bay leaves

  12. 3 fresh thyme sprigs

  13. 1 (14 1/2-ounce) can diced tomatoes, drained

  14. 3 cups (1-inch) slices zucchini

  15. 2 cups (1-inch) slices carrots

Instructions Jump to Ingredients ↑

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

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