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                                                                  This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 16 garlic clove
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 lb boneless chuck roast
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 cup reduced sodium beef broth
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No parsley
                                                                  • Yes No 2 8 oz baguette
                                                                  • Preheat oven to 300°.
                                                                  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 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; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 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; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
                                                                  • 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.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: about 1 cup stew and 1 portion bread)
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                                                                    combine
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                                                                    cover
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                                                                    bake
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                                                                    stew
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                                                                    bread
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