Source: Cooking Light October 2009
Yield
6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Ingredients
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground 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 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preparation
Preheat oven to 300°.
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
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.
Nutritional Information
- Calories: 367 (31% from fat)
- Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g)
- Protein: 29.1g
- Carbohydrate: 33.4g
- Fiber: 3.9g
- Cholesterol: 105mg
- Iron: 4.3mg
- Sodium: 776mg
- Calcium: 76mg
