Save on Pinterest

Garlic Lover’s Beef Stew

Total Time

Prep: 30 min. Cook: 8 hours

Makes

10 servings

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. —Alissa Brown, Fort Washington, Pennsylvania
Garlic Lover's Beef Stew Recipe photo by Taste of Home

Ingredients

  • 1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
  • 1-1/4 teaspoons salt
  • 3/4 teaspoon coarsely ground pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 12 garlic cloves, minced
  • 1 cup dry red wine or reduced-sodium beef broth
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 6 medium carrots, thinly sliced
  • 2 medium onions, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 2 bay leaves
  • Dash ground cloves
  • Hot mashed potatoes

Directions

  1. Sprinkle beef with salt, pepper and flour; toss to coat.
  2. 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.
  3. 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.
  4. Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

Nutrition Facts

1 cup: 330 calories, 16g fat (5g saturated fat), 89mg cholesterol, 586mg sodium, 17g carbohydrate (6g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

Recommended Video