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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Provençal Beef Stew

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.

Cooking Light MARCH 2009

  • Yield: 6 servings (serving size: 1 1/3 cups)
  • Total:8 Hours, 31 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 8.9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 31.1g
  • Carbohydrate: 16.5g
  • Fiber: 3.5g
  • Cholesterol: 86mg
  • Iron: 4.2mg
  • Sodium: 499mg
  • Calcium: 57mg
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Provençal Beef Stew recipe

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