Hands-on Time
40 Mins
Total Time
3 Hours 15 Mins
Yield
6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Photo: Raymond Hom; Styling: Pamela Duncan Silver

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat a small 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 teaspoon salt and 1/4 teaspoon 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 reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Step 3

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Step 4

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 or until beef is tender.

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