Beef Daube Provencal

By Moose

Calories 367
Fat 12.8
Fiber 3.9
Serving size 3/4 cup stew & 1/2 cup noodles

French braised beef, red wine & vegetable stew

Ingredients

• 2 tsp olive oil
• 12 garlic cloves, crushed
• 1 (2 lb) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/2 tsp salt, divided
• 1/2 tsp 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 tbsp tomato paste
• 1 tsp chopped fresh rosemary
• 1 tsp 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)

Preparation

Step 1

1 - Preheat oven to 300

2 - 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 tsp salt and 1/4 tsp 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 tsp salt, remaining 1/4 tsp pepper, carrot, and next 8 ingredients (through bay leaf) to pan; 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. Garnish with chopped fresh thyme, if desired.

Note: To cook in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.