PROVENçAL BEEF WITH ZINFANDEL

Provençal Beef with Zinfandel image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h45m

Yield 12

Number Of Ingredients 16

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

Steps:

Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp. Place bacon in 5- to 6-quart slow cooker. Discard all but 1 tablespoon drippings in skillet. Cook beef in drippings in skillet 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon into cooker.
Stir remaining ingredients except mushrooms, sun-dried tomatoes, noodles and parsley into mixture in cooker.
Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
Stir in mushrooms and sun-dried tomatoes. Cover and cook on low heat setting 20 to 30 minutes or until tender. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg