The wine gives a mellow flavor to this stew that has tender pieces of beef and carrots. We like to serve it over mashed potatoes, but you could also use noodles. —Alissa Brown, Ft. Washington, Pennsylvania
- 1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
- 1-1/4 teaspoons salt
- 3/4 teaspoon coarsely ground pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 12 garlic cloves, minced
- 1 cup dry red wine or reduced-sodium beef broth
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 6 medium carrots, thinly sliced
- 2 medium onions, chopped
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 2 bay leaves
- Dash ground cloves
- Hot mashed potatoes
- Sprinkle beef with salt, pepper and flour; toss to coat.
- In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute.
- Add wine to skillet; stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef.
- Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes. Yield: 10 servings.
Originally published as Garlic Lover's Beef Stew in Country Woman February/March 2014
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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