In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.
YIELD
6 servingsPREP
10 minCOOK
READY
Ingredients
Directions
Prehat oven to 350℉ (180℃).
Heat the oil in a small dutch oven over low heat. Add the garlic and cook about 5 minutes stirring occassionaly. Remove garlic with a slotted spoon and set aside.
Increase heat to medium-high. Add beef and sprinkle with ½ teaspoon salt and ¼ teaspoon of pepper. Cook 5 minutes browning beef on all side. Remove beef and set aside.
Add the wine to the pan to deglaze. Bring to a boil and scrape any brown bit from the bottom of the pan.
Add garlic, beef, remaining salt and pepper, carrot and the remaining ingredients (except the egg noodles) and bring to a boil.
Cover and bake at 300℉ (150℃) for 2½ hours or until the beef is tender. Discard the bay leaf prior to serving.
Serving size is ¾ cup stew with ½ cup noodles.
Note: To make this recipe in a slow cooker prepare up to step 5. Place the mixture into a slow cooker on high for 5 hours.
Calories: 367 (31% from fat); Fat: 12.8g (sat 4.3g; mono 5.8g; poly 0.9g; Protein: 29.1g; Carb: 33.4g, fiber: 3.9g; cholesterol: 105mg)
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