Crock Pot Spanish Stew

Total Time: 8 hrs 50 mins Preparation Time: 20 mins Cook Time: 8 hrs 30 mins

Ingredients

• Servings: 8
• 3 lbs boneless lean beef chuck roast
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 3 tablespoons canola oil
• 3 medium carrots, cut into 2 inch strips
• 3 stalks celery, cut into 1/2 inch pieces
• 3 1/4 ounces pitted ripe olives, drained
• 1 medium chopped onion
• 3 minced garlic cloves
• 14 1/2 ounces stewed tomatoes
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried basil leaves
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium zucchini, cut in half lengthwise and sliced

Recipe

• 1 trim fat from roast and cut into 1 1/2 inch pieces.
• 2 mix together flour and sugar and toss meat with mixture.
• 3 brown meat in 3 tablespoons of butter then place into crock pot.
• 4 next, add carrots, celery and olives (in this order).
• 5 do not stir mixture.
• 6 in same skillet, saute onion and garlic.
• 7 if necessary, add additional canola oil.
• 8 stir in stewed tomatoes, wine, tomato paste, basil, thyme, salt and pepper.
• 9 bring to a boil and keep stirring.
• 10 pour sauce over meat in crock pot.
• 11 cook on high for 4 hours or on low for 8 hours or until meat and vegetables are done.
• 12 if cooking on low, turn crock pot to high and add zucchini and cook for 30 more minutes or until zucchini is done.