SC* Provencal Beef Stew

2 t. olive oil
1 1/2 lbs. boneless chuck roast, cut into 1-inch cubes
1 1/2 t. kosher salt
1/2 t. pepper
2 T. all-purpose flour
2 medium onions, each cut into 8 wedges
6 garlic cloves, minced
1/4 cup dry red wine
1 cup reduced-sodium beef broth
2 T. tomato paste (I buy mine in a tube and keep it in the fridge)
3 bay leaves
3 fresh thyme sprigs
1 (14-1/2 oz.) can diced tomatoes, drained
3 cups sliced zucchini (I sliced mine fairly thick)
2 cups sliced carrots

Heat oil in a large, nonstick skillet. Sprinkle beef with 1/2 t. salt and pepper and coat with flour. Brown beef in skillet on all sides. Place beef into slow cooker. Add onions and garlic to skillet and saute 5 minutes. Add wine to pan and scrape to loosen browned bits. Place onion mixture in slow cooker. Add broth, tomato paste, bay leaves, thyme and tomatoes to slow cooker; top with carrots. Cover and cook on LOW for 4 hours. Uncover and add zucchini and cook until beef is tender, another 2 to 4 hours. Stir in remaining salt (or to taste) and pepper. Discard bay leaves and thyme sprigs.

*Slow Cooker

Serves: 6 (each serving is 1 1/3 cups)