Recipe: Garlic Lover's Beef Stew
Description: Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. &mdash;Alissa Brown, Fort Washington, Pennsylvania
Ingredients: [{"text": "1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces"}, {"text": "1-1/4 teaspoons salt"}, {"text": "3/4 teaspoon coarsely ground pepper"}, {"text": "1/2 cup all-purpose flour"}, {"text": "2 tablespoons olive oil"}, {"text": "12 garlic cloves, minced"}, {"text": "1 cup dry red wine or reduced-sodium beef broth"}, {"text": "2 cans (14-1/2 ounces each) diced tomatoes, undrained"}, {"text": "1 can (14-1/2 ounces) reduced-sodium beef broth"}, {"text": "6 medium carrots, thinly sliced"}, {"text": "2 medium onions, chopped"}, {"text": "2 tablespoons tomato paste"}, {"text": "2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed"}, {"text": "2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme"}, {"text": "2 bay leaves"}, {"text": "Dash ground cloves"}, {"text": "Hot mashed potatoes"}]
Instructions: Sprinkle beef with salt, pepper and flour; toss to coat.
In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute.
Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef.
Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.
