Beef Stew Provencal
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
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/2 cup all-purpose flour
- 1 small onion chopped
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/3 cup honey
- 1 teaspoon dried thyme
- 1 cup beef broth
- 1/4 teaspoon white pepper
- 1/4 cup balsamic vinegar
- 1 can (6 ounces) tomato paste
- 4 medium carrots chopped
- 4 celery ribs chopped
- 1 jar (7 ounces) julienned oil-packed sun-dried tomatoe
- 1 boneless beef chuck roast (2-1/2 pounds), cut into
- hot cooked mashed potatoes or egg noodles
- Carbohydrate 24.0132629122195 g
- Cholesterol 0 mg
- Fat 1.4427133793877 g
- Fiber 2.25013352115487 g
- Protein 2.15757940874199 g
- Saturated Fat 0.230653015864201 g
- Serving Size 1 1 servings. (138g)
- Sodium 250.643068073059 mg
- Sugar 21.7631293910646 g
- Trans Fat 0.107023170463212 g
- Calories 116 calories
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., Cover and cook on low for 6-8 hours or until beef is tender. Serve with mashed potatoes.
