Ingredients: 2 1/2 lbs. peeled baking potatoes, cut into 1-inch pieces,2 bay leaves,2 (14.5-ounce) cans diced tomatoes, undrained,3/4 cup chopped carrot,3 lbs. boneless chuck roast, trimmed and cut into 2-inch cubes, divided,1 cup dry red wine (you can substitute all or part with beef broth),1 tbsp. flour,1/2 lb. fresh green beans, trimmed and snapped in half (feel free to substitute peas or another vegetable)*,2 tsp. chopped fresh thyme, plus 3-4 sprigs (rosemary is good, too),16 garlic cloves, crushed,1 cup less-sodium beef broth,4 tsp. olive oil, divided,2 cups chopped onion,1/2 tsp. pepper,1 3/4 tsp. salt,1 1/4 cups water, divided
Instructions: Preheat oven to 300 degrees (F).,Heat 1 tsp. oil in a large (at least 5 qt.) Dutch oven (or oven-safe pot with a lid) over medium/medium-high heat. Add garlic and sauté 1 minute or until garlic just begins to brown. Using a large slotted spoon, transfer garlic to a large bowl.,Add another tsp. of oil to the pot. Add onion and cook for 3 minutes or until tender. Put onion in the large bowl with the garlic.,Add another tsp. of oil and put in half of the beef; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.,Add another tsp. of oil and sauté the remaining beef until browned on all sides. Add it to onion mixture.,Pour wine into the pot and bring to a boil, scraping pan to loosen browned bits. Add the beef/onion mixture back in to the pot.,Stir in carrots, green beans, thyme, salt, pepper, and bay leaves. Pour in 1 cup water, broth, and tomatoes. Bring to a boil and cook for 1 minute.,Remove from heat; cover and bake for 1 1/2 hours.,Remove from oven and stir in potatoes.,Whisk together 1/4 cup water and flour. Stir flour mixture into stew.,Cover and bake an additional 1 1/2 hours or until potatoes and beef are tender.