Rating: 4.5 stars
156 Ratings
  • 1 star values: 1
  • 2 star values: 5
  • 3 star values: 14
  • 4 star values: 15
  • 5 star values: 121

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.

Lia Huber
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Raymond Hom; Styling: Pamela Duncan Silver

Recipe Summary

hands-on:
40 mins
total:
3 hrs 15 mins
Yield:
6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

367 calories; fat 12.8g; saturated fat 4.3g; mono fat 5.8g; poly fat 0.9g; protein 29.1g; carbohydrates 33.4g; fiber 3.9g; cholesterol 105mg; iron 4.3mg; sodium 678mg; calcium 76mg.
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