I know that spring has sprung and it's a bit warm to be making a stew, but sometimes there is nothing more comforting than a warm bowl of deliciousness to tuck into. This stew comes with no guilt! At only 367 calories per serving, it packs a flavorful punch that you can enjoy without worrying about your waist line! I made a double batch so that I'd have some to freeze and enjoy anytime the mood strikes. 

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 2 lbs. boneless chuck roast, cut into 2-inch cubes
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly cracked black pepper, divided
  • 1 cup red wine
  • 2 cups chopped carrot
  • 1-1/2 cups chopped onion
  • 1/2 cup low sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped thyme
  • dash of ground cloves
  • 14.5 oz. can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles
Preheat oven to 300˚ F.

Heat oil in small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside.

Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan.

Add wine to pan; bring to a boil, scraping pan to loosen browned bits.

Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrots, onions, broth, tomato paste, rosemary, thyme, cloves, diced tomatoes, and bay leaf. Bring to a boil.
Cover and bake at 300˚ for 2-1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.


Serving size is 3/4 cup stew and 1/2 cup noodles.