If you like beef, you are going to LOVE this recipe from Cooking Light Magazine’s October 2013 edition. It’s kind of like a beef stew and kind of like a roast and a whole lot of yumminess!
The best part? It’s made in the Crock-Pot.
Cooking Light has you making it either in a dutch oven or the crock pot. I choose the crock pot because I don’t have a dutch oven, but even if I did, I think I’d still make this in the crock pot because it’s so simple. The only other change I made was I served it with boiled (skin on) potatoes instead of egg noodles. (Cooked separately) Definitely do this as the potatoes can soak up all the yummy sauce/gravy on your plate, whereas the egg noodles do not. Also, serve it with some good think bread to mop up the juices too.
Finally, you can add some cornstarch (mixed with a bit of water) at the end to thicken up the sauce. This dish is seriously good, I guarantee you will love it.
• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/4 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 lower-sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Dash of ground cloves
• 1 (14.5-ounce) can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (Or baked/broiled potatoes)
1. Add oil to large pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside in medium bowl.
2. 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, place in bowl with garlic.
3. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Transfer it all to the crockpot.
4. Cover and cook on high for 2 hours then low for 2-3 hours or until beef is tender.
5. Discard bay Leaf. Serve with baked or boiled potatoes (or egg noodles).
Nutritional Information (3/4 cup beef stew + 1/2 cup egg noodles)
Saturated fat: 4.3g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 0.9g
As always you can find this recipe here on my website on my Main Dishes page. 🙂
Categories: Recipes and Food