Slow-Cooker Mediterranean Beef Stew

Name: Slow-Cooker Mediterranean Beef Stew
Yield: Serves 6 to 8
Ingredients: 1 (4-pound), boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch pieces; , Salt and pepper; 2 tablespoons, olive oil; 3 , onions, chopped fine; 1/3 cup, tomato paste; 6 , garlic cloves, minced; 1 tablespoon, packed brown sugar; 2 teaspoons, herbes de Provence; 1/3 cup, all-purpose flour; 3 cups, red wine; 1 1/2 pounds, carrots, peeled and sliced 1/2 inch thick; 1 , (14.5-ounce) can diced tomatoes, drained; 1 cup, chicken broth; 1/4 cup, soy sauce; 3 (2-inch) strips, orange zest; 1/3 cup, kalamata olives, chopped fine

Main Courses
Beef
Slow Cooker
Soups

By Sarah Gabriel ･ Appears in Cook's Country December/January 2014

Obviously, it’s easier to avoid batch-browning the beef before it goes into the cooker. But how do you compensate for the lost flavor that browning provides?

SERVES 6 to 8

TIME 5 to 7 hours on high, or 9 to 11 hours on low

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