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Stew - Hearty Beef and Potato
Nb persons: 12
Yield: 1 C
Preparation time:
Total time:
Source:
| Cooking spray | |
| 16 | garlic cloves, crushed |
| 2 C | chopped onion |
| 3 lbs. | boneless chuck roast, trimmed and cut into 2-inch cubes, divided |
| 1 C | dry red wine |
| 1-1/2 C | chopped carrot |
| 2 tsp | chopped fresh rosemary |
| 1 3/4 tsp | salt |
| 1/2 tsp | black pepper |
| 2 | bay leaves |
| 1-1/4 C | water, divided |
| 1 C | less-sodium beef broth |
| 2 14.5 oz. cans | diced tomatoes, undrained |
| 2-1/2 lbs. | peeled baking potatoes, cut into 1-inch pieces |
| 1 TBS | flour |
Preheat oven to 300°.
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.
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.
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