2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 ½ teaspoon salt, divided
1 cup red wine
2 cups chopped carrot
1 ½ cups chopped onion
½ cup less-sodium beef broth
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5 oz) can diced tomatoes, undrained
2-3 bay leaves
4 medium red potatoes
Chopped fresh parsley for garnish
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 ½ teaspoon salt and ¼ teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining ¼ teaspoon pepper, carrot, the next 8 ingredient (through bay leaf) to pan; bring to a boil.
3. Cover and bake at 300 for 2 ½ hours or until beef is tender. Discard bay leaves.
Serve in bowls. Garnish with chopped parsley, if desired.
Yield: 6 servings, 1 heaping cup each. 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. Calories per serving: 367, Fat: 12.8g, Protein: 29.1g, Carb: 33.4g, Fiber 3.9g, Iron: 4.3mg *to add more fiber add green beans to stew along with carrots and onions |
"A man can be as great as he wants to be. If you believe in yourself and have the courage, the determination, the dedication, the competitive drive and if you are willing to sacrifice the little things in life and pay the price for the things that are worthwhile, it can be done."
-Vince Lombardi
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