Provençal Beef Stew

Name: Provençal Beef Stew
Prep time: 8 h 31 min
Cook time: 8 h 31 min
Total time: 8 h 31 min
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 1 teaspoons freshly ground black pepper, divided; 411 grams diced tomatoes, drained; 473 milliliters (1-inch) slices carrots; 680 grams boneless chuck roast, trimmed and cut into 1-inch cubes; 59 milliliters dry red wine; 2 Tbsps all-purpose flour; 8 garlic cloves, crushed; 1 teaspoon kosher salt, divided; 237 milliliters fat-free, lower-sodium beef broth; 2 teaspoons olive oil; 2 mediums onions, each cut into 8 wedges; 3 fresh thyme sprigs; 2 Tbsps tomato paste; 710 milliliters (1-inch) slices zucchini

Provençal Beef Stew

Need It is perfect for Autumn. From preparation to the plate, this recipe takes about 8 hours and 31 minutes.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour.

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Pepper

All Purpose Flour

Beef

Salt

Add beef to pan; saut 2 minutes, browning on all sides.

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Beef

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Frying Pan

Place beef in an electric slow cooker.

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Beef

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Slow Cooker

Add onions and garlic to pan; saut 5 minutes.

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Garlic

Onion

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Frying Pan

Add wine to pan, scraping pan to loosen browned bits.

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Wine

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Frying Pan

Place onion mixture in cooker.

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Onion

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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Thyme