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Garlic Lover’s Beef Stew
5 ratings
Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. —Alissa Brown, Fort Washington, Pennsylvania
Ingredients
Meat
• 1 Beef chuck roast (3 pounds), boneless
Produce
• 2 cans (14-1/2 ounces each) diced tomatoes
• 2 Bay leaves
• 6 Carrots, medium
• 12 Garlic cloves
• 1 Mashed potatoes, Hot
• 2 Onions, medium
• 2 tsp Rosemary, fresh
• 2 tsp Thyme, fresh
Canned Goods
• 1 can Beef broth, reduced-sodium
• 1 cup Red wine or reduced-sodium beef broth, dry
• 2 tbsp Tomato paste
Baking & Spices
• 1/2 cup All-purpose flour
• 1 Dash Cloves, ground
• 3/4 tsp Pepper, coarsely ground
• 1 1/4 tsp Salt
Oils & Vinegars
• 2 tbsp Olive oil