Prep 25 mins
Cook 3 hrs 20 mins
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.
- 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)
- Preheat oven to 300°.
- 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.
- 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 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
This was so Amazing!! Loved making and Loved eating even more!!!
I have tried to make several of these beef with wine types and this rates toward the top of the list , this turned out very well for me , I like the taste of salt that I add myself but I do not like the taste of high sodium canned food so I made the following substitutions and the taste was very fresh. I used no salt added kitchen basics chicken stock, no salt tomato paste, and to use up some fresh tomatoes I used three chopped tomatoes with an additional half a cup of stock and extra tomato paste as substitute for canned diced tomatoes. Also added two cans of mushrooms and some sweet potato the carrots and used a frozen chopped onion mix. . the sweet potato actually ended up mostly dissolving but added wonderful and thickness to the sauce. I served over those egg noodles that come frozen, added salt to taste. It was really outstanding. I used my heavy lecruset Dutch oven, next time I will check it after two and a half hours because I feel It overcooked a bit. thanks for the recipe!!
The beef stew is absolutely amazing! I used already cut-up beef round cubes from the store, and it made the prep even simpler. I had all day to make this so I went with the "oven" method and the sauce got thick and rich. We served it simply over some medium egg noodles and it was a major hit. I will definitely be making this again, even for a dinner party or a special occasion. Btw, this recipe originally comes from Cooking Light's November 2004 edition. Thanks!