Ingredients
1/4
cup Gold Medal™ all-purpose flour
1 1/2
teaspoons salt
1/2
teaspoon freshly ground pepper
1
beef chuck roast (3 lb), cut into 1 1/2-inch pieces
2
tablespoons olive oil
1 1/2
cups dry red wine
1/2
cup Progresso™ beef-flavored broth (from 32-oz carton)
4
medium carrots, cut diagonally into 1/2-inch slices
4
cloves garlic, finely chopped
2
large onions, chopped (2 cups)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
2
tablespoons tomato paste
1
tablespoon chopped fresh parsley
2
teaspoons chopped fresh thyme leaves
2
teaspoons chopped fresh rosemary leaves
Hot cooked egg noodles, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, mix flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add beef; seal bag and shake to coat.
In 12-inch skillet, heat 1 tablespoon of the oil over medium high heat. Add half of the beef; cook 6 minutes, stirring occasionally, until browned on all sides. Place in slow cooker. Repeat with remaining 1 tablespoon oil and beef. Add wine to skillet; cook 1 minute, stirring to loosen brown particles. Pour over beef in slow cooker. Stir in remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper and remaining ingredients except noodles.
Cover; cook on Low heat setting 8 hours or until beef is tender. Serve over noodles. Sprinkle with additional rosemary, if desired.
