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Hearty Beef and Potato Stew

MyCookbook Recipe Database
MyCookbook Member: rdumelle
Recipe Category: Soup
Recipe Preparation Level: easy
    This is a one-dish meal. Make the stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.

    Cooking spray
    16 garlic cloves, crushed
    2 cups chopped onion
    3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
    1 cup dry red wine
    1 1/2 cups chopped carrot
    2 teaspoons chopped fresh rosemary
    1 3/4 teaspoons salt
    1/2 teaspoon black pepper
    2 bay leaves
    1 1/4 cups water, divided
    1 cup less-sodium beef broth
    2 (14.5-ounce) cans diced tomatoes, undrained
    2 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
    1 tablespoon flour
    Chopped parsley (optional)
    2 (8-ounce) baguettes, each cut into 6 equal portions

    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.

    Yield: 12 servings (serving size: about 1 cup stew and 1 portion bread)

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