This classic French braised beef, red wine, and vegetable stew is simple and delicious. This recipe ran in a Thanksgiving weekend package. The stew was perfect for that Wednesday night before Thanksgiving when you have guests arriving, but still need to focus on prepping food for the next day. This perfectly balanced dish found its way into our regular rotation.
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
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.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
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.
Also appeared in:
Cooking Light, November, 2004; Cooking Light, November, 2012
I love this recipe! Turns out every time (I've made it a handful of times). I've made it in the oven and the crock pot, really good either way. It is good enough to eat without the noodles. One of my favorite Cooking Light recipes.
I make this recipe often and it is fantastic. I would suggest staying with the meat cut mentioned as it brings a great texture and flavor to the overall recipe. A sweet red wine such as Barefoot or Tisdale are perfect for this.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!