Slow Cooker Country French Beef Stew

Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.

Slow Cooker Country French Beef Stew

GoldMedalRecipe by GoldMedal

Rated 0.0 Stars
12345Rated 0 Stars
12345
(0)

0

25 minutes

7 hours 55 minutes

12 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 270
  • 15g
    (Saturated Fat 6g, Trans Fat 1/2g)
  • 70mg
  • 430mg
  • 9g
    (Dietary Fiber 2g, Sugars 4g)
  • 25g
  • Percent Daily Value*
  • 100%
  • 6%
  • 4%
  • 20%
  • Exchanges
  • 1
  • 3 1/2
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Substitution

    Use beef broth instead of the wine if you prefer.

  • Time Saver

    To save time, use beef stew meat instead of cutting the beef roast into pieces.

  • Success

    If you can't find the julienne-cut sun-dried tomatoes, cut your whole ones with a kitchen scissors.

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 Progresso® beef flavored broth (from 32-oz carton)
  • 3  tablespoons Gold Medal® all-purpose flour
  • 1  teaspoon dried basil leaves
  • 1/2  teaspoon dried thyme leaves
  • 1/2  teaspoon salt
  • 1/4  teaspoon 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-packed)
  • Hot cooked egg noodles, if desired
  • Chopped fresh parsley or basil leaves, if desired

Directions

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

Categories: Course, Main Dishes, Beef

Add a Comment
Rated 0.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel