Beef Daube Provencal

11 12 2008

I was searching for the perfect beef stew recipe, and was pointed out to this recipe by someone on the What’s Cooking board that I frequent. I have to thank her so much for pointing me to this recipe because I would have never made it or known to search for it. ūüôā This was a wonderful recipe! FI went for seconds and he RARELY does that for anything I cook! I guess my skills are growing!

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Beef Daube Provencal
Source: Cooking Light

Ingredients:

  • 2¬† teaspoons¬† olive oil
  • 12¬† garlic cloves, crushed
  • 1¬† (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes (I used extra lean stew meat)
  • 1 1/2¬† teaspoons¬† salt, divided
  • 1/2¬† teaspoon¬† freshly ground black pepper, divided
  • 1¬† cup¬† red wine (I used 12 oz.)
  • 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)

Directions:

Preheat oven to 300¬į.

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; 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 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300¬į for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.

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.

Serves: 6

POINTS*: 8 (with noodles)

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4 responses

11 12 2008
Katie

Oh my gosh, that looks sooooo delicious!

12 12 2008
Melissa

Looks so hearty, perfect for a cold day!

16 12 2008
bakingblonde

MMMM I love the rich colors of the meal! Looks filling and perfect for a cold winter night!

17 12 2008
Nest Colleen's Blog : Favorite beef stew recipe?

[…] JoeysGirl2008’s Beef Daube Procencal from Cooking Light […]

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