Hearty Beef And Potato Stew

  1. Preheat oven to 300u0b0.
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; saute 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; saute 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; saute 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; saute 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
  3. 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 300u0b0 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.

cooking spray, garlic, onion, chuck roast, red wine, carrot, fresh rosemary, salt, black pepper, bay leaves, water, beef broth, tomatoes, baking potatoes, flour, parsley, baguettes

Taken from www.myrecipes.com/recipe/hearty-beef-potato-stew (may not work)

Another recipe

Switch theme