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Hearty Beef and Potato Stew
adapted from Cooking Light
Dinner, Stew | Servings: 12
Prep time: 20 min | Cook time: 3 hours 30 min | Total time: 3 hour 50 min
- 4 tsp. olive oil, divided
- 16 garlic cloves, crushed
- 2 cups chopped onion
- 3 lbs. boneless chuck roast, trimmed and cut into 2-inch cubes, divided
- 1 cup dry red wine (you can substitute all or part with beef broth)
- 3/4 cup chopped carrot
- 1/2 lb. fresh green beans, trimmed and snapped in half (feel free to substitute peas or another vegetable)*
- 2 tsp. chopped fresh thyme, plus 3-4 sprigs (rosemary is good, too)
- 1 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 bay leaves
- 1 1/4 cups water, divided
- 1 cup less-sodium beef broth
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 1/2 lbs. peeled baking potatoes, cut into 1-inch pieces
- 1 tbsp. flour
- Fresh parsley, chopped (optional)
*Note: You can use a can of green beans or peas (drained), but add them in at the same time as you add the potatoes instead of with the carrots.
- Preheat oven to 300 degrees (F).
- Heat 1 tsp. oil in a large (at least 5 qt.) Dutch oven (or oven-safe pot with a lid) over medium/medium-high heat. Add garlic and sauté 1 minute or until garlic just begins to brown. Using a large slotted spoon, transfer garlic to a large bowl.
- Add another tsp. of oil to the pot. Add onion and cook for 3 minutes or until tender. Put onion in the large bowl with the garlic.
- Add another tsp. of oil and put in half of the beef; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
- Add another tsp. of oil and sauté the remaining beef until browned on all sides. Add it to onion mixture.
- Pour wine into the pot and bring to a boil, scraping pan to loosen browned bits. Add the beef/onion mixture back in to the pot.
- Stir in carrots, green beans, thyme, salt, pepper, and bay leaves. Pour in 1 cup water, broth, and tomatoes. Bring to a boil and cook for 1 minute.
- Remove from heat; cover and bake for 1 1/2 hours.
- Remove from oven and stir in potatoes.
- Whisk together 1/4 cup water and flour. Stir flour mixture into stew.
- Cover and bake an additional 1 1/2 hours or until potatoes and beef are tender.
Discard bay leaves and thyme sprigs. Sprinkle with parsley, if desired. Great with a hunk of crusty bread.