Hearty Beef and Potato Stew

This is a one-dish meal. Make the stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.

Yield: 12 servings (serving size: about 1 cup stew and 1 portion bread)

Ingredients

• Cooking spray
• 16  garlic cloves, crushed
• 2  cups  chopped onion
• 3  pounds  boneless chuck roast, trimmed and cut into 2-inch cubes, divided
• 1  cup  dry red wine
• 1 1/2  cups  chopped carrot
• 2  teaspoons  chopped fresh rosemary
• 1 3/4  teaspoons  salt
• 1/2  teaspoon  black pepper
• 2  bay leaves
• 1 1/4  cups  water, divided
• 1  cup  less-sodium beef broth
• 2  (14.5-ounce) cans diced tomatoes, undrained
• 2 1/2  pounds  peeled baking potatoes, cut into 1-inch pieces
• 1  tablespoon  flour
• Chopped parsley (optional)
• 2  (8-ounce) baguettes, each cut into 6 equal portions

Preparation

Preheat oven to 300°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.

Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.

Nutritional Information

Calories:

440 (29% from fat)

Fat:

14.3g (sat 5.4g,mono 6.1g,poly 0.9g)

Protein:

28.4g

Carbohydrate:

45.9g

Fiber:

4g

Cholesterol:

64mg

Iron:

4.5mg

Sodium:

753mg

Calcium:

97mg