Beef Stew Provencal

Name: Beef Stew Provencal
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 mashed potatoes or egg noodles

"When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. —Chelsey Larsen, Sparks, Nevada..."

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 mashed potatoes or egg noodles

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes