This is from Cooking Light’s 2007 Annual Recipes, the best all around year for Cooking Light in my opinion.
It is very good – you can make it in a Dutch Oven (like All Clad or Le Creuset) or a Slow Cooker. As you evaluate it compared to other stew recipes, remember it is a much lighter version than most at only 440 calories per serving including the bread!
- 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 oz) cans diced tomatoes, undrained
- 2 1/2 pounds peeled baking potatoes cut into 1-inch pieces
- 1 tablespoon flour
- Chopped parsley (optional)
- 2 (8 oz) baguettes, each cut into 6 equal portions
- Preheat oven to 300 degrees F.
- Heat a large Dutch Oven over medium high heat. Coat pan with cooking spray. Add garlic, saute 1 minute or until garlic becomes fragrant. Remove garlic from pan with slotted spoon, place in 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 browned 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 (ideally with a wooden spoon or spatula) to loosen brown bits. These brown bits have lots of flavor!
- Add beef mixture back to pan. Alternatively at this point you can put the beef mixture and deglazed pan juices (wine mixture) to a slow cooker set on 4 hour setting.
- Stir in carrot, rosemary, salt, pepper and bay leaves (to either slow cooker or dutch oven – whichever you are using).
- Stir in one cup water, broth and tomatoes. Cover.
- If using Dutch Oven, place it in 300 degree oven.
- After 90 minutes, stir in the potatoes. Combine 1/4 cup water with flour, stir with a whisk until smooth. Stir flour mixture into stew.
- Cover and cook another 90 minutes until beef is tender.
- Discard bay leaves, sprinkle with parsley (optional), and serve with bread.
Yields 12 servings.