Beef Stew Provencal - Master recipes
In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow...
Ingredients
- 4 medium carrots, chopped -
- 4 celery ribs, chopped -
- 1 cup beef broth -
- 1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained -
- 1 can (6 ounces) tomato paste -
- 1 small onion, chopped -
- 1/3 cup honey -
- 1/4 cup balsamic vinegar -
- 1 garlic clove, minced -
- 1 teaspoon dried thyme -
- 1/2 teaspoon onion powder -
- 1/4 teaspoon white pepper -
- 1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes -
- 1/2 cup all-purpose flour -
- 1/2 teaspoon salt -
- 1/2 teaspoon pepper -
- 2 tablespoons olive oil -
- Hot cooked egg noodles or mashed potatoes -
