Slow-cooker Provencal Beef Stew

Total Time: 8 hrs 20 mins Preparation 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)

Recipe

• 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.