Fall weather is getting here with the cooler nights. Here is a great beef stew recipe that’s easy to make and taste delicious! I prefer using a slower cooker. So do the garlic and beef in a pan on the stove top. Then place everything in your slow cooker on low for 6 to 8 hours.
2 lb. Cubed beef
1 pinch salt
1 pinch ground black pepper
2 Tbsp. Extra-virgin olive oil
2 minced garlic cloves, plus 6 cloves smashed
1 bay leaf
1 lg. Carrot, cut into 1” dice
1 zucchini, cut into 1” dice
1 onion cut into 1” dice
1 ½ c. beef broth
1 ½ c. red wine
Preheat oven to 350 degrees. Season the beef cubes with salt & pepper.
Heat olive oil in a Dutch oven (or heavy oven-safe saucepan with a lid) on the burner over medium heat. Add minced garlic and cook until lightly brown. Add beef, stir to coat with oil, and cook until browned on all sides, about 3 minutes each side.
Add smashed garlic, bay leaf, carrot, zucchini and onion, and stir. Add a pinch of salt if desired. Add broth and wine and stir.
Cover pan, transfer to oven and cook until meat is meltingly tender, 2 ½ to 3 hours. Transfer beef, vegetables and all liquid in a deep serving dish.