Hearty Beef and Potato Stew
This is a one-dish meal. Make the stew the night before, cook to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day.
- 16 garlic cloves, crushed
- 2 cups chopped onion
- 3 lbs boneless chuck roast, trimmed & cut into 2" cubes, divided
- 1 cup dry red wine
- 1-1/2 cups chopped carrot
- 2 tsp chopped fresh rosemary
- 1-3/4 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1-1/4 cups water, divided
- 1 cup less-sodium beef broth
- 2 (14.5oz) cans diced tomatoes, undrained
- 2-1/2 lbs peeled baking potatoes, cut into 1" pieces
- 1 Tbsp flour
- Chopped parsley (optional)
- 2 (8oz) baguettes, each cut into 6 equal portions
Preheat oven to 300 deg.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; saute 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; saute 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; saute 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; saute 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 deg 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.