Garlic Lover's Beef Stew
"The wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. —Alissa Brown, Ft. Washington, Pennsylvania..."
INGREDIENTS
•
1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
•
1-1/4 teaspoons salt
•
3/4 teaspoon coarsely ground pepper
•
1/2 cup all-purpose flour
•
2 tablespoons olive oil
•
12 garlic cloves, minced
•
1 cup dry red wine or reduced-sodium beef broth
•
2 cans (14-1/2 ounces each) diced tomatoes, undrained
•
1 can (14-1/2 ounces) reduced-sodium beef broth
•
6 medium carrots, thinly sliced
•
2 medium onions, chopped
•
2 tablespoons tomato paste
•
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
•
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
•
2 bay leaves
•
Dash ground cloves
•
Hot mashed potatoes
Comments & Reviews
Just A Pinch Sweepstakes