Beef Daube Provencal
From Cooking Light, September 2007
This dish was awesome. It was in the 20th anniversary edition of Cooking Light as their best beef dish over the years. We like beef stew in our house, but I usually make it with a brown gravy. This stew had a really different flavor- bright and tangy from the wine and tomatoes. I will definitely make it again. I used stew beef that was already cubed in the grocery store, rather than the chuck roast, and it came out really tender and flavorful. I also used dried herbs, because that's what I had.
2 tsp olive oil
12 garlic cloves, crushed
1 (2 lb) boneless chuck roast, trimmed and cut into 2-in cubes *
1 1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrots
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 oz) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles
1) Preheat oven to 300.
2) Heat oil in a small dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occassionally. 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 black pepper, carrots, 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.
Yield: 6 servings (3/4 cup stew and 1/2 cup noodles).
Notes: to make in a slow cooker, prepare through step 2. Place mixture in a slow cooker. Cover and cook on high for 5 hours.
This dish was awesome. It was in the 20th anniversary edition of Cooking Light as their best beef dish over the years. We like beef stew in our house, but I usually make it with a brown gravy. This stew had a really different flavor- bright and tangy from the wine and tomatoes. I will definitely make it again. I used stew beef that was already cubed in the grocery store, rather than the chuck roast, and it came out really tender and flavorful. I also used dried herbs, because that's what I had.
2 tsp olive oil
12 garlic cloves, crushed
1 (2 lb) boneless chuck roast, trimmed and cut into 2-in cubes *
1 1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrots
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 oz) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles
1) Preheat oven to 300.
2) Heat oil in a small dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occassionally. 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 black pepper, carrots, 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.
Yield: 6 servings (3/4 cup stew and 1/2 cup noodles).
Notes: to make in a slow cooker, prepare through step 2. Place mixture in a slow cooker. Cover and cook on high for 5 hours.
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