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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 bay leaves |
1 cup(s) beef broth, fat free less sodium |
1 1/2 pound(s) boneless chuck roast, trimmed and cut into 1 inch pieces |
1 can(s) diced tomatoes, drained 14.5 ounce |
1/4 cup(s) dry red wine |
2 tablespoon(s) flour |
1/2 teaspoon(s) fresh ground pepper |
8 clove(s) garlic, crushed |
1 1/2 kosher salt |
2 teaspoon(s) olive oil |
2 onion, medium, cut into 8 wedges |
3 cup(s) sliced zucchini, 1 inch |
2 cup(s) slices carrots, 1 inch |
3 thyme sprigs |
2 tablespoon(s) tomato paste |
Directions:
1. heat oil in a large nonstick skillet over medium high heat. Sprinkle beef with 1/2 teas salt and 1/4 teas pepper, dredge in flour. Add beef to pan; saute 2 min, browning on all sides. Place beef in slow cooker. Add onions and garlic to pan, saute 5 min. 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. Stir in remaining 1 teas salt and pepper. Discard bay leaves and thyme springs
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