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

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Pepper

All Purpose Flour

Beef

Salt

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

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Place beef in an electric slow cooker.

Ingredients you will need

Beef

Equipment you will use

Slow Cooker

Add onions and garlic to pan; saut 5 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

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

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Place onion mixture in cooker.

Ingredients you will need

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.

Ingredients you will need

Thyme