This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.
16 garlic cloves, crushed
2 cups chopped onion
3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
1 cup dry red wine
1 1/2 cups chopped carrot
2 teaspoons chopped fresh rosemary
1 3/4 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1 1/4 cups water, divided
1 cup less-sodium beef broth
2 (14.5-ounce) cans diced tomatoes, undrained
2 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
1 tablespoon flour
Chopped parsley (optional)
2 (8-ounce) baguettes, each cut into 6 equal portions
How to Make It
Preheat oven to 300°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.
This stew was a big hit. It is true. All of that garlic cooks in nicely. It was even better after it sat for a day. Love the results of cooking it in the oven. Will probably prefer that over the crock pot for other recipes
This is fantastic - a classic beef stew. My dutch oven cookware doesn't recommend cooking spray so I did saute the garlic and onions in 1 Tablespoon of olive oil. Other than that (and using a crusty whole wheat bread instead of the baguettes) I made this exactly as written. So satisfying on a winter's night.
I would give this recipe a 4.5 and higher but not quite a full five. Although I thought the recipe was great, I felt that there needed to be more carrots and the meat sizes needed to be smaller. Of course, the meat was so tender that it was not difficult to cut in the soup, but I still felt like the chunks were too big and in the future I would cut them to about 1.5 “ instead of 2 “ cubes. I think the time is on a need basis, and I found both my meat and potatoes, which still had skin on them, were done much sooner than the recipe stated. I found that had I stuck to the actual serving size there would have been exactly 12 servings in this meal, but over the several nights of eating it I found it served about 10, which by all means was fine given this was leftovers for two. On the last day, after eating this for 4 days straight, I used the stew to top some brown rice to mix it up and it was delicious.
I made this over the weekend with just a couple of changes. I used dried rosemary instead of fresh and cooked it on "low" in the crock pot for about 8 hours. I found I enjoyed it more the next day, when I sprinkled a little steak seasoning on top.
I really enjoyed this recipe, the only thing I will change for the future is the cooking time. The meat was tender well before the allocated cooking time, and the carrots and potatoes were well done. I do like my veggies more on the al dente side.
I loved this stew. Served it the next day for lunch with a friend. She loved it as well. The only thing I changed was to whisk (actually, I just combine and shake in a jar) the flour w/beef broth rather than water and use beef stew meat from the local market which does a great job of trimming. The cooking time really tenderizes the meat. It actually means, too, that you don't have to prep everything at once. A nice dish to make in an afternoon when you have to multitask.
One of our favorite beef stews, I usually don't bother peeling the potatoes & add a tbsp of tomato paste into the mix. I also cut the beef a bit smaller & brown it deeply for added flavor. I was just waiting for the fall weather to start before making it again this year.
Addendum: by scheduling accident, found that cooking stew for 2 hours before adding potatoes, then cooking for only 1 more hour made them perfect & not mushy.
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