Beef Daube Provençal
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
Nutrition- 2teaspoons olive oil
- 12
- 1(2 lb) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1⁄2
- 1⁄2
- 1cup red wine
- 2cups chopped carrots
- 1 1⁄2cups chopped onions
- 1⁄2cup reduced-sodium beef broth
- 1tablespoon tomato paste
- 1teaspoon chopped fresh rosemary
- 1teaspoon chopped fresh thyme
- 1dash ground cloves
- 1(14 1/2 ounce) can diced tomatoes
- 1
- 3cups cooked medium egg noodles (about 4 cups uncooked noodles)
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DIRECTIONS
- Preheat oven to 300°.
- 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.
- Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
- 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.
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