Provençal Beef with Zinfandel Recipe - BettyCrocker.com

Ingredients

• 6 slices bacon, cut into 1/2-inch pieces
• 3-pound beef boneless chuck roast, trimmed of fat and cut into 1-inch pieces
• 1 large onion, cut into 1/2-inch wedges
• 3 cups baby-cut carrots
• 1 cup red Zinfandel wine
• 3/4 cup beef broth
• 3 tablespoons 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 1/2 ounces) diced tomatoes, undrained
• 1 package (8 ounces) sliced mushrooms
• 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