Slow-Cooker Provencal Beef Stew

A few months ago, my partner brought home a slow cooker. I used it twice and would like to use it more often, so I am going to try this recipe tomorrow.

• 2 teaspoons olive oil
• 1 1/2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 2 tablespoons all-purpose flour
• 2 medium onions, cut into quarters
• 8 garlic cloves, crushed
• 1/4 cup dry red wine
• 1 cup fat free low-sodium beef broth
• 2 tablespoons tomato paste
• 3 bay leaves
• 3 fresh thyme sprigs
• 1 (14 1/2 ounce) cans diced tomatoes, drained
• 3 cups sliced zucchini ( 1-inch slices)
• 2 cups sliced carrots ( 1-inch slices)
  
  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
  2. Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
  3. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
  4. Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.