Provençal Beef Stew

Provençal Beef Stew
Photo by Randy Mayor

Ingredients

  • 8 garlic cloves, crushed
  • 2 teaspoons olive oil
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 3 cups (1-inch) slices zucchini
  • 3 fresh thyme sprigs
  • 3 fresh thyme sprigs
  • ½ teaspoon freshly ground black pepper, divided
  • + 48 more ingredients
    • 2 tablespoons all-purpose flour
    • 2 medium onions, each cut into 8 wedges
    • 1 (14.5-ounce) can diced tomatoes, drained
    • 2 cups (1-inch) slices carrots
    • 3 bay leaves
    • 2 cups (1-inch) slices carrots
    • 1 cup fat-free, less-sodium beef broth
    • 8 garlic cloves, crushed
    • 1 cup fat-free, less-sodium beef broth
    • ¼ cup dry red wine
    • 3 cups (1-inch) slices zucchini
    • 2 tablespoons all-purpose flour
    • 2 tablespoons tomato paste
    • 3 bay leaves
    • 3 cups (1-inch) slices zucchini
    • ½ teaspoon freshly ground black pepper, divided
    • 2 teaspoons olive oil
    • 3 fresh thyme sprigs
    • 1 ½ teaspoons kosher salt, divided
    • 3 fresh thyme sprigs
    • 3 cups (1-inch) slices zucchini
    • 2 tablespoons all-purpose flour
    • 1 cup fat-free, less-sodium beef broth
    • ¼ cup dry red wine
    • 1 (14.5-ounce) can diced tomatoes, drained
    • 1 (14.5-ounce) can diced tomatoes, drained
    • 1 ½ teaspoons kosher salt, divided
    • 1 cup fat-free, less-sodium beef broth
    • ½ teaspoon freshly ground black pepper, divided
    • 8 garlic cloves, crushed
    • 2 medium onions, each cut into 8 wedges
    • 3 bay leaves
    • 2 tablespoons tomato paste
    • 3 bay leaves
    • 2 cups (1-inch) slices carrots
    • 1 ½ pounds boneless chuck roast, trimmed and cut into 1-inch cubes
    • ½ teaspoon freshly ground black pepper, divided
    • 8 garlic cloves, crushed
    • 2 tablespoons tomato paste
    • 1 ½ teaspoons kosher salt, divided
    • 2 cups (1-inch) slices carrots
    • 2 tablespoons all-purpose flour
    • 1 ½ pounds boneless chuck roast, trimmed and cut into 1-inch cubes
    • 2 tablespoons tomato paste
    • 2 medium onions, each cut into 8 wedges
    • ¼ cup dry red wine
    • ¼ cup dry red wine
    • 2 medium onions, each cut into 8 wedges

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 ...

View full recipe at My Recipes

Comments

Variations on Provençal Beef Stew

  • Provencal Beef Stew
    • 2 lb boneless beef chuck shoulder roast, cut into 1-inch pieces
    • 1/3 c all-purpose flour
    • 3/4 t salt
    • 1/2 t pepper
    • 4 t olive oil, divided
    • +11 other ingredients


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