Beef Stew Provencal
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 6 servings.
When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. —Chelsey Larsen, Sparks, Nevada
Ingredients
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4 medium carrots, chopped
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4 celery ribs, chopped
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1 cup beef broth
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1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
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1 can (6 ounces) tomato paste
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1 small onion, chopped
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1/3 cup honey
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1/4 cup balsamic vinegar
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1 garlic clove, minced
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1 teaspoon dried thyme
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1/2 teaspoon onion powder
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1/4 teaspoon white pepper
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1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons olive oil
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Hot cooked egg noodles or mashed potatoes
Directions
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1.
In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker.
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2.
Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.
Nutrition Facts
1-1/3 cups beef mixture: 588 calories, 27g fat (8g saturated fat), 123mg cholesterol, 581mg sodium, 44g carbohydrate (23g sugars, 5g fiber), 43g protein.
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