ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Provençal Beef Stew

Photo: Randy Mayor; Styling: Cindy Barr

Total time 8 hrs, 31 mins
Yield 6 servings (serving size: 1 1/3 cups)
Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread and red wine—perhaps a Côtes du Rhône or Chateauneuf-du-Pâpe from southern France.  If you don't want to use wine in the recipe, you can substitute 1/4 cup of additional beef broth.

Ingredients

  • 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

Nutrition Information

  • calories 271
  • fat 8.9 g
  • satfat 2.8 g
  • monofat 4.1 g
  • polyfat 0.6 g
  • protein 31.1 g
  • carbohydrate 16.5 g
  • fiber 3.5 g
  • cholesterol 86 mg
  • iron 4.2 mg
  • sodium 499 mg
  • calcium 57 mg

How to Make It

  1. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.