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Hearty Beef and Potato Stew

Becky Luigart-Stayner
Yield 12 servings (serving size: about 1 cup stew and 1 portion bread)
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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 300°.

  2. 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.

  3. 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.