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Provençal Beef with Zinfandel
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Prep Time:
25 minutes
Total Time:
7 hours 45 minutes
Savor a rich zinfandel beef slow cooker meal for dinner.
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
Instructions:
  • In a large nonstick skillet, cook the bacon over medium-high heat until crisp, stirring occasionally. Transfer the bacon to a large slow cooker, leaving 1 tablespoon of drippings in the skillet. Cook the beef in the drippings for 2 to 3 minutes until browned. Add the onion and cook for another minute. Transfer everything to the slow cooker.
  • Mix in all the remaining ingredients, leaving out the mushrooms, sun-dried tomatoes, noodles, and parsley, into the mixture in the cooker.
  • Slow cook on low heat for 7 to 8 hours until the beef reaches desired tenderness.
  • Sauté mushrooms and sun-dried tomatoes until tender. Cover and simmer on low for 20-30 minutes. Serve beef over noodles; garnish with parsley.

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