Country French Beef Stew

By Lindae999

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

Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 boneless beef chuck roast (3 lb) trimmed of fat, cut into 1 inch pieces
• 1 large onion, cut into 1/2 inch wedges
• 3 cups ready to serve baby cut carrots
• 1 cup red Zinfandel wine or nonalcoholic red wine
• 3/4 cup beef broth
• 3 TBSPs Gold Medal all purpose flour
• 1 tsp dried basil leaves
• 1/2 tsp dried thyme leaves
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 package (8 oz) sliced fresh mushrooms (3 Cups)
• 1/2 cup julienne-cut sun-dried tomatoes (not oil-packed0
• Hot cooked egg noodles if desired
• Chopped fresh parsley or basil leaves, if desired

Details

Servings 12

Preparation

Step 1

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.