6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)
How to Make It
Preheat oven to 300°.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 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 beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft, thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley, California ($45), which elevates this stew into a princely dinner. --Karen MacNeil
I have made this several times, both for my family and for guests. Every time it gets rave reviews. It has a ton of flavor and it is easy to make. I tried it for guests once with a filet roast and it was (as you can imagine) SO GOOD! But it is still really good with the cheaper cuts of meat. Yum!
This recipe is fantastic! I've been making it for the past 3 years and everytime I make it for company, they rave about it. In fact, I had one guest ask for the recipe and I handed them the printed one I had and am now reprinting it for myself. The dash of cloves really adds a touch of Fall to the dish.
My family constantly asks for me to make this recipe, it's that good. You can eat with or without the noodles depending on your dietary preferences. You must use fresh herbs and a good wine. I like to use the same wine in the recipe that I am going to serve at dinner. Either a Zinfandel or a Syrah. Double the recipe and freeze the remaining and then you have a wonderful mid week dinner at a later date.
Excellent recipe. Having read some of the comments especially those about using good cuts of beef are missing the point, this is a recipe for turning the worst cuts into a great tasting meal. Having just returned from Provence. the chef who made the best Daube I tasted during my fortnight said, " Its traditionally made from beef check and is very slowly cooked for 7 hours". All I can say is ask your butcher to get you some and give it a try at a very low temperature.
We've made this about a half dozen times and it's always absolutely wonderful! The aroma is delightful from the time the wine first hits the dutch oven all the way up 'til the meal is on your plate. It is a satisfying experience for the nose, eyes, mouth and tummy! This dish is a staple in our rotation of favorites, and I would definitely serve it to company.