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Slow-Cooker Provencal Beef Stew

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“Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France).”
READY IN:
8hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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