Red wine gives a mellow flavor to this stew, with its tender beef and carrots and lashings of garlic. We like to serve it over mashed potatoes, but you could also use noodles.
—ALISSA BROWN FORT WASHINGTON, PA
PREP: 30 MIN. • COOK: 8 HOURS • MAKES: 10 SERVINGS
1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
1 1/4 teaspoons salt
3/4 teaspoon coarsely ground pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
12 garlic cloves, minced
1 cup dry red wine, or reduced-sodium beef broth
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (14 1/2 ounces) reduced-sodium beef broth
6 medium carrots, thinly sliced
2 medium onions, chopped
2 tablespoons tomato paste
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
Dash ground cloves
Hot mashed potatoes
1. Sprinkle beef with salt, pepper and flour; toss to coat.
2. In a large skillet, heat oil over medium-high heat. Brown the beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute.
3. Add wine to the skillet; stir to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef.
4. Cook, covered, on low for 8-10 hours or until the beef is tender. Remove the bay leaves. Serve with mashed potatoes.