Slow Cooker Provencal Beef Stew
Servings 6
Ingredients
- 1 tbsp olive oil
- 2 lbs beef stew meat (chuck, sirloin, tenderloin, etc.) cut into 2-inch cubes
- 1 tbsp tomato paste
- 6 cloves garlic peeled and minced
- 2 tbsp all-purpose flour
- 1 1/2 tsp salt
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp black pepper
- 1 cup red wine
- 1 tbsp butter
- 1 sweet onion thinly sliced
- 6 large carrots peeled and sliced
- 1 (14.5 oz) can diced tomatoes drained
- 6 cups cooked egg noodles
Instructions
- Over medium-high heat in a large, non-stick skillet add the olive oil. Add the beef cubes to the hot oil and cook for about 5 minutes, stirring often, until beef is starting to brown. Add the tomato paste to the beef and cook for one minute. Add the garlic, flour, rosemary, thyme, salt and pepper and cook, stirring constantly, for one minute more. Add the red wine and stir. Simmer for a couple of minutes until beef mixture starts to thicken.
- Transfer the beef and wine mixture to a 6-quart slow cooker set on low heat.
- To the same pan, melt the butter. Add the onion and carrots and cook for about 5 minutes, stirring occasionally and scraping up any browned bits from the pan. Add the onions and carrots to the slow cooker.
- Add the tomatoes to the slow cooker and stir to combine. Cover and cook on LOW heat for six hours. Serve the beef stew over cooked egg noodles.