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Prep Time: 25 Minutes Cook Time: 175 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal. Directions to make in slow cooker included. Ingredients:
2 teaspoons olive oil |
12 garlic cloves, crushed |
1 (2 lb) boneless chuck roast, trimmed and cut into 2-inch cubes |
1 1/2 teaspoons salt, divided |
1/2 teaspoon fresh ground black pepper, divided |
1 cup red wine |
2 cups chopped carrots |
1 1/2 cups chopped onions |
1/2 cup reduced-sodium beef broth |
1 tablespoon tomato paste |
1 teaspoon chopped fresh rosemary |
1 teaspoon chopped fresh thyme |
1 dash ground cloves |
1 (14 1/2 ounce) can diced tomatoes |
1 bay leaf |
3 cups cooked medium egg noodles (about 4 cups uncooked noodles) |
Directions:
1. Preheat oven to 300°.
2. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and 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 garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
3. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
4. Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
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