Provencal Beef Stew

2013-10-13T00:00:00Z Provencal Beef Stew nwitimes.com
October 13, 2013 12:00 am

Provencal Beef Stew

2 teaspoons olive oil

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

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons all-purpose flour

2 medium onions, each cut into 8 wedges

8 garlic cloves, crushed

1/4 cup dry red wine

1 cup fat-free, lower-sodium beef broth

2 tablespoons tomato paste

3 bay leaves

3 fresh thyme sprigs

1 (14.5-ounce) can diced tomatoes, drained

3 cups (1-inch) slices zucchini

2 cups (1-inch) slices carrots

DIRECTIONS: 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.

From cookinglight.com

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