Hearty Beef and Potato Stew

Hearty Beef and Potato Stew
Photo by Becky Luigart-Stayner

Ingredients

  • Chopped parsley (optional)
  • 1 tablespoon flour
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 cups chopped onion
  • 2 (8-ounce) baguettes, each cut into 6 equal portions
  • 2 ½ pounds peeled baking potatoes, cut into 1-inch pieces
  • 1 cup less-sodium beef broth
  • + 10 more ingredients
    • 1 ¼ cups water, divided
    • 2 bay leaves
    • 1 ¾ teaspoons salt
    • 2 teaspoons chopped fresh rosemary
    • 1 ½ cups chopped carrot
    • 1 cup dry red wine
    • 3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
    • 16 garlic cloves, crushed
    • Cooking spray
    • ½ teaspoon black pepper

Preheat oven to 300°. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until t...

View full recipe at My Recipes

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