Beef Daube Provencal

Beef Daube Provencal
Beef Daube Provencal

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoons olive oil

  • 12

    garlic cloves, crushed

  • 1

    (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

  • 1 1/4

    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 lower-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

  • 1

    bay leaf

  • 3

    cups cooked medium egg noodles (about 4 cups uncooked noodles)

Directions

1. Preheat oven to 300°. 2. Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 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 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 reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and 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. 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 or until beef is tender.

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