There are a lot of types of beef stew. This is by far my favourite. I love the richness of the wine and the heartiness from the beef and mushrooms. This is another fall/winter staple in my kitchen, so when the temperature fell below 45F today, I decided that it was a good day to turn on the oven and make stew !
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
8 oz mushrooms
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
Preheat oven to 300°.
Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. 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. 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, mushrooms, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 3 1/2 hours or until beef is tender.
Serve with buttered egg noodles or crusty bread !