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Provençal Beef Stew (Stage 7)

Chuck roast, a tough cut of meat, grows tender in the slow cooker.

INGREDIENTS:
  • - 2 teaspoons olive oil
  • - 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • - 1 1/2 teaspoons kosher salt, divided
  • - 1/2 teaspoon freshly ground black pepper, divided
  • - 2 tablespoons all-purpose flour
  • - 2 medium onions, each cut into 8 wedges
  • - 6 garlic cloves, crushed
  • - 1/4 cup dry red wine
  • - 1.5 cup fat-free, less-sodium beef broth
  • - 2 tablespoons tomato paste
  • - 3 bay leaves
  • - 4 fresh thyme sprigs
  • - 1 (14.5-ounce) can diced tomatoes, drained
  • - 4 cups (1-inch) slices zucchini
  • - 3 cups (1-inch) slices carrots

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 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.

Calories 290; Carbohydrates 17g; Fat 9g; Protein 31g; Recipe Yield 6 servings

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