Provençal Beef Stew

Ingredients

• 3  bay leaves 
• 0.5 teaspoon pepper black divided freshly ground
• 14.5 ounce canned tomatoes diced drained canned
• 2 cups carrots (1-inch)
• 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

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour.
3. Add beef to pan; saut 2 minutes, browning on all sides.
4. Place beef in an electric slow cooker.
5. Add onions and garlic to pan; saut 5 minutes.
6. Add wine to pan, scraping pan to loosen browned bits.
7. Place onion mixture in cooker.
8. 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.