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Slow-Cooker Country French Beef Stew
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Prep Time:
25 minutes
Total Time:
7 hours 55 minutes
Cozy up with a comforting beef and veggie stew in a rich red wine broth, served over noodles straight from the slow cooker.
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
Instructions:
  • Spray a 5- to 6-quart slow cooker with cooking spray. Cook bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer bacon to the slow cooker, leaving 1 tablespoon of bacon fat in the skillet. Cook beef in the remaining bacon fat for 2 to 3 minutes until browned. Add onion and sauté for 1 minute. Transfer the mixture to the slow cooker.
  • Combine the carrots, wine, broth, flour, basil, thyme, salt, pepper, and canned diced tomatoes in the cooker and stir until well mixed.
  • Cover and simmer on Low heat for 7 to 8 hours.
  • Gently fold in mushrooms and sun-dried tomatoes, then cover and simmer on Low for an additional 20 to 30 minutes until the tomatoes are tender. Serve the savory beef over noodles and garnish with fresh parsley.

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