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    You are in: Home / Recipes / Beef Daube Provençal Recipe
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    Beef Daube Provençal

    Beef Daube Provençal. Photo by Caroline Cooks

    1/2 Photos of Beef Daube Provençal

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    25 mins

    3 hrs 20 mins

    LMillerRN's Note:

    This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal. Directions to make in slow cooker included.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300°.
    2. 2
      Heat oil in a 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 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, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
    3. 3
      Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
    4. 4
      Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

    Ratings & Reviews:

    • on November 07, 2011

      This was so Amazing!! Loved making and Loved eating even more!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2011

      55

      I have tried to make several of these beef with wine types and this rates toward the top of the list , this turned out very well for me , I like the taste of salt that I add myself but I do not like the taste of high sodium canned food so I made the following substitutions and the taste was very fresh. I used no salt added kitchen basics chicken stock, no salt tomato paste, and to use up some fresh tomatoes I used three chopped tomatoes with an additional half a cup of stock and extra tomato paste as substitute for canned diced tomatoes. Also added two cans of mushrooms and some sweet potato the carrots and used a frozen chopped onion mix. . the sweet potato actually ended up mostly dissolving but added wonderful and thickness to the sauce. I served over those egg noodles that come frozen, added salt to taste. It was really outstanding. I used my heavy lecruset Dutch oven, next time I will check it after two and a half hours because I feel It overcooked a bit. thanks for the recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2011

      55

      The beef stew is absolutely amazing! I used already cut-up beef round cubes from the store, and it made the prep even simpler. I had all day to make this so I went with the "oven" method and the sauce got thick and rich. We served it simply over some medium egg noodles and it was a major hit. I will definitely be making this again, even for a dinner party or a special occasion. Btw, this recipe originally comes from Cooking Light's November 2004 edition. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Beef Daube Provençal

    Serving Size: 1 (433 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 426.4
     
    Calories from Fat 114
    26%
    Total Fat 12.6 g
    19%
    Saturated Fat 4.7 g
    23%
    Cholesterol 122.9 mg
    40%
    Sodium 766.1 mg
    31%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 3.9 g
    15%
    Sugars 6.4 g
    25%
    Protein 37.5 g
    75%

    The following items or measurements are not included:

    reduced-sodium beef broth

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