Delicious meaty stew that was worth the 2.5 hours in the oven. This was an easy dish that you could also play with your choice in vegetables. The recipe suggested the stew to be served over egg noodles, but it was just fine with some nice crusty bread.
Cooking Light, October 2013, yielding 6 servings.
I took a small shortcut and used Italian seasoning instead of the fresh rosemary and fresh thyme. I knew it could be a blasphemy that I took out fresh herbs, but it was just a tiny bit cheaper since I already had Italian seasoning. Also, most supermarkets offered stew cubed beef, so buying 2 pounds of that saved some time.
- 2 tsp olive oil
- 12 garlic cloves, crushed
- 1 (2lb) boneless chuck roast, trimmed and cut into 2-in cubes
- 1 1/4 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup lower-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- Dash of ground cloves
- 1 (14.5oz) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
- Preheat oven to 300.
- Heat a Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 3/4 tsp salt, remaining 1/4 tsp pepper, carrot, and next 8 ingredients (through bay leaf); bring to a boil.
- Cover and bake at 300 for 2.5 hours or until beef is tender. Discard bay leaf. Serve over noodles.
The recipe noted that if you want to make this in a slow cooker, simple prepare through step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours or until beef is tender.