French Pot Roast

Prep Time: 15 minutes
Cook Time: 4 hours 10 minutes
Makes 8 servings

2 slices bacon, cut into ¹/₂" pieces

¹/₄ cup all-purpose flour

Salt and ground black pepper

2 pounds chuck roast, excess fat removed, cut into 1" pieces

¹/₂ bottle (750 ml) dry red wine

2 cups low-sodium beef broth

2 tablespoons tomato paste

2 bay leaves

2 cups frozen pearl onions

¹/₂ pound button mushrooms, stems removed

1 cup frozen green peas

1. Preheat a large skillet over medium-high heat. Cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and drain on paper towels; set aside. Leave the pan on the heat.

2. In a resealable plastic bag, combine the flour and plenty of salt and pepper. Working in batches, add the beef to the flour mixture and shake to lightly coat. Remove the beef from the bag and shake off the excess flour. Again working in batches, add the beef to the bacon fat in the skillet and cook until all sides are golden brown. As the beef is cooked, transfer to a 4- to 6-quart slow cooker.

3. When all the beef has been browned, add 1 cup wine to the hot skillet and scrape up any browned bits from the bottom with a wooden spoon. Pour the wine and pan juices over the beef in the slow cooker. Add the remaining wine, the broth, tomato paste, bay leaves, and bacon pieces.

4. Cover and cook on high for 4 hours, or until the beef is fork-tender. Add the onions and mushrooms for the last 30 minutes of cooking. Right before serving, add the peas and let simmer for a few minutes to heat through. Discard the bay leaves.

Note: Serve the stew by itself or over mashed potatoes or buttered egg noodles with a good ladle of the cooking broth.

Per serving: 277 calories, 30 g protein, 16 g carbohydrates, 6 g fat, 2 g saturated fat, 1 g fiber, 230 mg sodium