Hearty Beef and Potato Stew

Ingredients

• 16 ounce baguettes cut into 6 equal servings
• 2.5 pounds baking potatoes peeled cut into 1-inch pieces
• 2  bay leaves 
• 0.5 teaspoon pepper black
• 29 ounce tomatoes diced undrained canned
• 1.5 cups carrots chopped
• 3 pounds chuck roast boneless divided trimmed cut into 2-inch cubes,
• 1 cup cooking wine dry red
• 1 tablespoon flour 
• 2 teaspoons rosemary fresh chopped
• 16  garlic cloves crushed
• 1 cup less-sodium beef broth 
• 2 cups onion chopped
• 1.8 teaspoons salt 
• 1.3 cups water divided

Equipment

• bowl
• frying pan
• oven
• whisk
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 30
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add garlic; saut 1 minute or until garlic just begins to brown.
4. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray.
5. Add onion; saut 3 minutes or until tender.
6. Add onion to garlic. Coat pan with cooking spray.
7. Add half of beef to pan; saut 5 minutes or until browned on all sides.
8. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray.
9. Add remaining beef to pan; saut 5 minutes or until browned on all sides.
10. Add beef and any accumulated juices to onion mixture.
11. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
12. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves.
13. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute.
14. Remove from heat; cover and bake at 300 for 1 1/2 hours.
15. Remove from oven; uncover and stir in potatoes.
16. 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.
17. Sprinkle with parsley, if desired.
18. Serve with bread.