Have I told you lately that I love you (dutch oven)? Dutch ovens are the best. You can brown beef in them and then add liquid to make soups and stews. Did I mention they are also oven safe?! The dutch oven has changed my life, and not only because I get to make the soft pretzels I was super in love with (seen here).
I will say that the portion sizes for this particular recipe were a bit small. We served this to guests for dinner and we barely made 6 servings. Luckily we threw together a salad to make this a more substantial meal. Several reviewers said they used a hearty bread instead of egg noodles, so I went with the bread this time. My friend made horseradish mashed potatoes which sounded super tasty but I wasn't sure if the crowd we had would have been down with horseradish. Either you love it or hate it. But mashed potatoes (or as I call them mashy p's) would definitely be a good way to go.
I used Wegman's Rosemary and sea salt loaf. It was a great compliment to this stew. We used Yellow Tail Shiraz/Cabernet blend.
We originally were planning to make this in our slow cooker but didn't think it would fit. In the end, I think we could have done it. I might brown the beef first just to get some of that same flavor.
As of today's post, 39 people rated it a 4 out of 5. Come on people, 12 garlic cloves, that's all I have to say....
Recipe by Lia Mack Huber, Cooking Light, September 2007
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
- 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 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
- Chopped fresh thyme (optional)
PreparationPreheat oven to 300°.
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.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
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 MacNeil
- Calories: 367 (31% from fat)
- Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g)
- Protein: 29.1g
- Carbohydrate: 33.4g
- Fiber: 3.9g
- Cholesterol: 105mg
- Iron: 4.3mg
- Sodium: 776mg
- Calcium: 76mg