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Beef Daube Provençal




Source of Recipe


Cooking Light, NOVEMBER 2004






Recipe Introduction


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.





List of Ingredients



• 2 teaspoons olive oil
  
• 12 garlic cloves, crushed
  
• 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  
• 1 1/2 teaspoons salt, divided
  
• 1/2 teaspoon freshly ground black pepper, divided
  
• 1 cup red wine
  
• 2 cups chopped carrot
  
• 1 1/2 cups chopped onion
  
• 1/2 cup less-sodium beef broth
  
• 1 tablespoon tomato paste
  
• 1 teaspoon chopped fresh rosemary
  
• 1 teaspoon chopped fresh thyme
  
• Dash of ground cloves
  
• 1 (14 1/2-ounce) can diced tomatoes
  
• 1 bay leaf
  
• 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
  






Instructions



1. Preheat oven to 300°.
   
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. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
   
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.
   






Final Comments


Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)