Monday, February 7, 2011

Friday: Beef Daube Provençal

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This sounded so good, I just had to make it.  Plus I already had the chuck roast from last week that I never cooked.  Just keeping it simple and serving with a side of bread.  And don't be afraid of the name, it's very simple to make.  :)

  • YIELD: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
  • Ingredients
  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • (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
  • (14 1/2-ounce) can diced tomatoes
  • bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
  • 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.


Click and Cook said...

This was SO good!! One of the best stews I've ever had. The meat just melted in your mouth. I used a Shiraz for the wine, but I bet a nice Zin or Cianti would be good too. I'm going to add mushrooms next time. Excellent dish!

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