Hearty Beef and Potato Stew

Hearty Beef and Potato Stew Recipe
Becky Luigart-Stayner
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.

Yield:

12 servings (serving size: about 1 cup stew and 1 portion bread)

Recipe from

Nutritional Information

Calories 440
Caloriesfromfat 29 %
Fat 14.3 g
Satfat 5.4 g
Monofat 6.1 g
Polyfat 0.9 g
Protein 28.4 g
Carbohydrate 45.9 g
Fiber 4 g
Cholesterol 64 mg
Iron 4.5 mg
Sodium 753 mg
Calcium 97 mg

Ingredients

Cooking spray
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

Preparation

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.

Note:

Maureen Callahan,

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note