Categories: SOUPS

Ingredients

• Cooking spray
• 16 garlic cloves, crushed
• 2 cups chopped onion
• 3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
• 1 cup dry red wine
• 1 1/2 cups chopped carrot
• 2 teaspoons chopped fresh rosemary
• 1 3/4 teaspoons salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 1/4 cups water, divided
• 1 cup less-sodium beef broth
• 2 cans diced tomatoes, undrained (14.5 ounces)
• 2 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
• 1 tablespoon flour
• Chopped parsley
• 2 baguettes, each cut into 6 equal portions (8 ounces)

Directions

1. Preheat oven to 300.

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 300 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.

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