Happy Friday! This recipe is perfect to make over the weekend. Let it cook in the slow cooker while running errands – a delicious and easy home cooked meal ready and waiting for when you get home! Serve with a piece of great bread for a complete meal.
2 tsp olive oil
1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
salt and pepper as desired
2 Tbsp all-purpose flour
2 medium onions, cut into 8 wedges
8 garlic cloves, crushed
1/4 cup dry red wine
1 cup fat-free, low-sodium beef broth
2 Tbsp tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5 oz) can diced tomatoes, drained
3 cups (1-inch) sliced zucchini
2 cups (1-inch) sliced carrots
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with salt and pepper as desired; dredge in flour. Add beef to pan, sauté until browned on all sides.
2. Place beef in an electric slow cooker. Add onions and garlic to pan, sauté 5 minutes. 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.
3. Cover and cook on LOW 8 hours or until beef is tender. Discard bay leaves and thyme sprigs prior to serving.
Yield: 6 servings
Nutrition Information per Serving: 271 calories, 8.9 g total fat, 2.8 g saturated fat, 31.1 g protein, 16.5 g carbohydrate, 3.5 g fiber, 86 mg cholesterol
Cooking Light, March 2009