Beef Stew Provencal - Crock Pot |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Nice crock pot recipe. You can serve this over egg noodles or boiled potatoes, or even over rice Ingredients:
2 teaspoons olive oil |
12 garlic cloves, crushed |
2 lbs beef stew meat |
1 1/2 teaspoons salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 cup red wine |
2 cups chopped carrot |
1 1/2 cups chopped onion |
1/2 cup beef broth |
1 tablespoon tomato paste |
1 teaspoon chopped fresh rosemary |
1 teaspoon chopped fresh thyme |
dash of ground cloves |
1 (14 1/2-ounce) can diced tomatoes |
1 bay leaf |
3 cups cooked medium egg noodles (about 4 cups uncooked noodles) or equivalent boiled potatoes |
Directions:
1. Heat oil in a small Dutch oven over low heat.
2. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside.
3. Increase heat to medium-high.
4. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan.
5. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
6. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf).
7. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.
8. Discard bay leaf.
9. Serve over noodles.
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