This is a very good dish. It's like French beef stew served over pasta.
Ingredients
2 tsp Olive Oil
12 garlic Cloves, crushed
2-pound Beef Stew, cut into 2-inch cubes
1 1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1 cup Red Wine
2 cups chopped Carrot
1 1/2 cups chopped Onion
1/2 cup less-sodium Beef broth
1 tsp Tomato Paste
1 tsp chopped fresh Rosemary
1 tsp chopped fresh Thyme
Dash of ground Cloves
1 (14.5-ounce) can diced Tomatoes, undrained
1 Bay Leaf
3 cups hot cooked medium Egg Noodles (about 4 cups uncooked noodles)
Chopped fresh Thyme (optional)
Directions
Preheat oven to 300°.
Heat olive oil in a skillet over low heat.
Add garlic to pan; cook for 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 beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook 5 minutes, browning on all sides. Remove beef from pan.
Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
Place mixture into a slow cooker and cook on High for 5 hours.
Sunday, July 11, 2010
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