Beef Provencal

Beef Provencal
Beef Provencal

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp. olive oil

  • 2

    cloves garlic, crushed

  • 1-2

    lb. boneless chuck roast, trimmed and cut into 2" cubes

  • 1 1/4

    tsp. salt, divided

  • 1/2

    tsp. pepper, divided

  • 1

    c. red wine

  • 3

    c. chopped carrots

  • 1 1/2

    c. chopped onion

  • 1

    c. beef broth

  • 1

    Tbs. tomato paste

  • 1

    tsp. chopped fresh rosemary

  • 1

    tsp. chopped fresh thyme

  • dash of cloves

  • 1-14.5 oz. can diced tomatoes

  • 1

    bay leaf

  • noodles

Directions

Preheat oven to 300. Heat oil in Dutch oven. Add garlic and cook 5 min. Remove garlic, Increase heat to medium high and add beef, 1/2 tsp. salt and 1/4 tsp. pepper Cook 5 min. browning on all sides. Remove from pan. Add wine to pan; bring to a boil, scraping bits from pan. Add garlic, beef, remaining salt and pepper, wine, carrots, onion, broth, tomato paste, rosemary, thyme, cloves, tomatoes and bay leaf. Bring to a boil. Cover and bake for 2 1/2 hours. Serve over noodles. To prepare in slow cooker-cook on high for 5 hours

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