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.
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
How to Make It
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.
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Good stew. Was hesitant about the zucchini; not a big fan, but was glad I used it, added a nice element. Needs a bump of something to be great, not sure what, but good comfort food. Didn't miss the potatoes.
Easy to prepare. The meat turned out great and the vegetables were tender but with enough crunch. A little plain tasting but not bad. Will probably make again. Perfect for the winter time. I had it plain but I would recommend a slice of bread or roll.
Made this recipe a few times, but with a few changes: 1.) used a small, diced up Idaho potato instead of carrots and zucchini 2.) used vegetable broth instead of beef 3.) sprinkled salt and pepper into the flour before dredging the beef in it. Also, I used tomatoes out of my garden instead of out of a can. Smells sooooo good while cooking.
Got around to making this over the weekend. I substituted venison "roast" for the beef and Provencal Mourverde (a blush) for the red wine. I had not read the reviews but I did chop the veggies in large chunks and they held up well. Served some of the leftovers with brown rice. Will try again since is easy & tasty.
I used lean stew meat and added baby new potatoes and used baby carrots. I skipped the zucchini, but otherwise followed the recipe. We just finished the leftovers (from the freezer) and it was still great after the time in the freezer. I will definitely make again.