Recipe | Provencal Beef Stew with Red Wine
(adapted from Cooking Light Magazine)
- 3 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2.5 - 3 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 beef broth
- 1 heaping tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- egg noodles
- sprigs of fresh thyme for garnish
- Preheat oven to 300.
- Heat olive oil over medium heat in a large, oven safe, saucepan or dutch oven. Season meat with kosher saltand fresh cracked pepper (about 1-2 tsp salt, 1/2 tsp pepper). Brown meat on all sides for 5 minutes in oil, then remove and set aside. Add onions, carrots and garlic to the same pan and cook until onions are softened. Add fresh herbs. Cook for 1 more minute. Return meat to pan and add red wine, scraping up any browned bits. Cook for 3 minutes, then add remaining ingredients through bay leaf. Bring to a boil, cover with a lid and place in preheated oven for 2.5 hours. Season to taste.
- Cook egg noodles according to package directions. Serve stew alongside noodles and garnish with thyme if desired.
- (serves 4-5)