Provençal Beef Daube

By Kplmrm

YIELD: 8 servings (serving size: about 3/4 cup)
TOTAL:7 HOURS, 19 MINUTES

Amount per serving
Calories: 360
Fat: 22.5g
Saturated fat: 8g
Monounsaturated fat: 10.6g
Polyunsaturated fat: 1.1g
Protein: 30.2g
Carbohydrate: 7.8g
Fiber: 2.2g
Cholesterol: 94mg
Iron: 3.5mg
Sodium: 516mg
Calcium: 53mg

Ingredients

• 2 pounds boneless chuck roast, trimmed and cut into chunks
• 1 tablespoon extra-virgin olive oil
• 6 garlic cloves, minced
• 1/2 cup boiling water
• 1/2 ounce dried porcini mushrooms
• 3/4 teaspoon salt, divided
• Cooking spray
• 1/2 cup red wine
• 1/4 cup fat-free, lower-sodium beef broth
• 1/3 cup pitted niçoise olives
• 1/2 teaspoon freshly ground black pepper
• 2 large carrots, peeled and thinly sliced
• 1 large onion, peeled and chopped
• 1 celery stalk, thinly sliced
• 1 (15-ounce) can whole tomatoes, drained and crushed
• 1 teaspoon whole black peppercorns
• 3 flat-leaf parsley sprigs
• 3 thyme sprigs
• 1 bay leaf
• 1 (1-inch) strip orange rind
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1 1/2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons chopped fresh thyme

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.
2. Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
3. Heat a large skillet over medium-high heat. Sprinkle beef mixture with 1/4 teaspoon salt. Coat pan with cooking spray. Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
4. Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to slow cooker; cook 20 minutes or until slightly thick, stirring occasionally. Sprinkle with chopped parsley and chopped thyme.