Meals Matter

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Contributed By: jboudevin
cooking light

this classic french braised beef, red wine, and vegetable stew is simple and delicious. it offers the homey comfort and convenience of pot roast yet is versatile and sophisticated enough for entertaining. garnish with chopped fresh thyme

Ingredients

2 tsp Olive oil

12 Garlic cloves, crushed

1 (2 lb ) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/2 tsp Salt, divided

1/2 tsp Black pepper divided

1 cup Red wine

2 cups Chopped carrot

1 1/2 cups Chopped onion

1/2 cup Less-sodium beef broth

1 tbsp Tomato paste

1 tsp Chopped fresh rosemary

1 tsp Chopped fresh thyme

Dash of ground cloves

1 (14.5 oz) can Diced tomatoes, undrained

1 Bay leaf

3 cups Hot cooked medium egg noodles (about 4 cups uncooked noodles)

Chopped fresh thyme

Preparation

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 sloted spoon; set aside. increase heat to medium-high. add beef to pan. sprinkle beef with 1/2 tsp salt and 1/4 tsp black pepper. cook 5 min, browning on all sides. remove beef from ban. add wine to pan, and bring to a boil, scraping pan to loosen browned bits. add garlic, beef, remaining 1 tsp salt, remaning 1/4 tsp pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

3. Cover and bake at 300* for 2 1/2 hours, or until beef is tender. discard bay leaf. serve over noodles. garnish with chopped fresh thyme.

Cook's Notes

the serving size is about 3/4 cup stew and 1/2 cup noodles *to make in a slow cooker, prep through step 2. place beef mixture in an electric slow cooker. cover and cook on high for 5 hours **Wine paring note** this satisfying beef stew deserves a rich, earthy, and soulful wine- one with a soft, thick texture. the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley California ($45) elevates this stew into a princely dinner as for me, i cut down on the olive oil by a tablespoon and avoid the wine altogether (being as i'm underage and don't feel like my parents would buy the excuse "i'm cooking with it..." no matter how true it may be, haha)

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