Slow Cooker Beef Provencal Stew

By tulawdog

Ingredients

• 2 cups chopped carrots
• 1 large onion, chopped
• 8 ounces baby portobello mushrooms, roughly chopped
• 2 Tablespoons olive oil
• 6 garlic cloves, crushed and roughly chopped
• 1 pound stew beef or boneless chuck roast, cut into cubes
• 1 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons flour
• 1 cup red wine
• 1/2 cup beef broth
• 1 Tablespoon tomato paste
• 1 (14 1/2-ounce) can diced tomatoes
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Dash of ground cloves
• 3 cups cooked extra wide egg noodles

Preparation

Step 1

Prepare a slow cooker. Add carrots, onions, and mushrooms.

Heat olive oil and garlic over medium heat until garlic is fragrant and lightly browned. Remove garlic from pan with a slotted spoon and set aside. Raise heat to medium-high. Season beef with 1/2 teaspoon of salt and pepper. Brown beef on all sides (in batches, if necessary). Add garlic back to pan. Sprinkle flour over browned beef. Stir and cook until all raw flour is incorporated, 2-3 minutes. Stir in wine, scraping any browned bits from the bottom of the pan. Add beef mixture to slow cooker.

Add remaining ingredients (except egg noodles) to slow cooker. Stir to combine. Cover and cook on High for about 4 hours or on Low for about 6 hours, or until beef is fork tender. Serve over cooked egg noodles.