Here's a good winter slow-cooker meal for ya. The beef gets cooked just perfectly. We both thought the stew itselft could've used a little more flavor though. Don't get me wrong, it was really good, just needed a little something extra. You wouldn't think it with 12 whole cloves of garlic! I still think it's a worthy recipe - we'll likely try it again and just tinker with the spices. If anyone gives it a try and finds the perfect combo, let us know! Modified from Cooking Light - serves 5-6.
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-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 less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
- Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and 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 and set in slow cooker.
- Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Pour into slow cooker.
- Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, onion, broth, paste, rosemary, thyme, ground cloves, tomatoes and bay leaf to slow cooker.
- Cover and cook on high for 5 hours.
- Discard bay leaf and serve over noodles.