Ingredients
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-
2 teaspoons olive oil
-
12 garlic cloves, crushed
-
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
-
1 1/2 teaspoons salt, divided
-
1/2 tsp black pepper, freshly ground, divided
-
1 cup red wine
-
2 cups carrot chopped
-
1 1/2 cups onion chopped
-
1/2 cup less-sodium beef broth
-
1 tbsp tomato paste
-
1 tsp fresh rosemary, chopped
-
1 tsp fresh thyme chopped
-
Dash of ground cloves
-
1 can diced tomatoes, undrained
-
1 bay leaf
-
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
-
fresh thyme (optional) chopped
Recipe Method
1. Preheat oven to 300 degrees.
2. Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
3. Cover and bake at 300 degrees for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup 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.
WINE NOTE This satisfying beef stew deserves a rich, earthy, and soulful wine one with a soft, thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley, California ($45), which elevates this stew into a princely dinner. – Karen MacNell
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