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Beef Daube Provencal

Yield: 6 servings of 3/4 c stew and 1/2 cup noodles.

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 (14.5-ounce)can diced tomatoes, undrained

1 bay leaf

3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles

Chopped fresh thyme (optional)



Preheat oven to 300 degrees.

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant. Remove garlic and set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scarping pan to loosen browned bits. Add garlic, beef, remaining salt & pepper, carrot and the rest of the ingredients except the egg noodles. Bring to a boil.

Cover and bake at 300 degrees for 2 1/2 hours or until the beef is tender. Discard the bay leaf, serve over noodles and garnish with fresh tyme, if desired.

This can be made in the crock pot by following the first two steps and instead of baking it in the oven, place it in the crock pot and cook on high for 5 hours.

Source: Cooking Light Magazine 9/2007

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