Country French Beef Stew

Prep Time 25 minutes Start to Finish 7 hours 55 min Calories 270 Fat 15 g Fiber 2 g

Country French Beef Stew

Photo by Linda E.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    slices bacon, cut into ½ inch pieces

  • 1

    boneless beef chuck roast (3 lb) trimmed of fat, cut into 1 inch pieces

  • 1

    large onion, cut into ½ inch wedges

  • 3

    cups ready to serve baby cut carrots

  • 1

    cup red Zinfandel wine or nonalcoholic red wine

  • ¾

    cup beef broth

  • 3

    TBSPs Gold Medal all purpose flour

  • 1

    tsp dried basil leaves

  • ½

    tsp dried thyme leaves

  • ½

    tsp salt

  • ¼

    tsp pepper

  • 1

    can (14.5 oz) diced tomatoes, undrained

  • 1

    package (8 oz) sliced fresh mushrooms (3 Cups)

  • ½

    cup julienne-cut sun-dried tomatoes (not oil-packed0

  • Hot cooked egg noodles if desired

  • Chopped fresh parsley or basil leaves, if desired

Directions

1) Spray 5 -6 quart slow cooker with cooking spray In 12 inch nonstick skillet, cook bacon over med-hi heat, stirring occasionally, until crisp. Place bacon in cooker. discard all but 1TBSPbacon fat in skille. Cook beef in bacon fat in batches 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker. 2) Stir carrots, wine, broth, flour, basil, thyme, ssalt, pepper and canned diced tomatoes into mixture in cooker. 3) Cover; cook on low heat setting 7 to 8 hours. 4) Stir in mushrooms and sun-dried tomatoes. Cover; cook on low heat setting 20 ot 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.


Nutrition

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