1.5 pounds beef chuck boneless trimmed cut into 1-inch cubes
0.3 cup wine dry red
2 tablespoons flour all-purpose
8 garlic clove crushed
1 teaspoon kosher salt divided
1 cup beef broth fat-free
2 teaspoons olive oil
2 medium onion cut into 8 wedges
3 thyme sprigs fresh
2 tablespoons tomato paste
3 cups zucchini (1-inch)
Equipment
frying pan
slow cooker
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; saut 2 minutes, browning on all sides.
Place beef in an electric slow cooker.
Add onions and garlic to pan; saut 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.