Preheat oven to 300.
Heat olive oil in a small Dutch oven 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 pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot and next 8 ingredients (thru bay leaf) to pan; bring to boil.
Cover and bake at 300 for 2.5 hours or until beef is tender. Discard bay leaf. Serve over egg noodles. Garnish with fresh thyme, if desired.
This satisfying beef stew deserves a rich, earthy, and soulful wine-one with a soft, thick texture, such as a cabernet sauvignon or syrah.
NOTE: To make in a slow cooker, prepare through Step 2. Place beef mixture in electric slow cooker. Cover and cook on HIGH for 5 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3582g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2478 (48%)|
|Amt Per Serving||% DV|
|Total Fat 275.4g||367 %|
|Saturated Fat 156.8g||784 %|
|Monounsaturated Fat 89.9g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 1121.9mg||345 %|
|Sodium 3475mg||120 %|
|Potassium 10569.8mg||278 %|
|Total Carbohydrate 400g||118 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 393.7g|
|Protein 267.7g||382 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5202
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