Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 tsp salt and 1/4 tsp pepper; dredge in flour. Add beef to pan, saute until browned on all sides. Place beef in an electric slow cooker.
Add onions and garlic pan; saute 5 minutes. Add wine to pan, scraping to loosen brown bits. Place onion mixture in cooker.
Add broth, tomato paste, bay leaves, thyme and tomato to cooker; top with zucchini and carrots. Cover and cook on low 8 hours or until beef is tender. Do not stir.
Add remaining 1/2 tsp salt and 1/4 tsp pepper. Gently stir. Discard bay leaves and thyme sprigs.
Originally Submitted
3/8/2012
0 Out of 5 from
0 reviews
You can add this Provençal Beef Stew recipe to your own private DesktopCookbook.
