Vegetable Beef Stew

Ingredients

• 2 teaspoons olive oil
• 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons all-purpose flour
• 2 medium onions, each cut into 8 wedges
• 8 garlic cloves, crushed
• 1/4 cup dry red wine
• 1 cup fat-free, lower-sodium beef broth
• 3 tablespoons tomato paste
• 3 bay leaves
• 3 fresh thyme sprigs
• 1 (14.5-ounce) can diced tomatoes, drained
• 3 cups (1-inch) slices zucchini
• 2 cups (1-inch) slices carrots

Directions

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Add beef to pan; sauté 2 minutes, browning on all sides. 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. Cover and cook on LOW 8 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.

Recipe from Cooking Light, March 2009