Beef Daube Provencale
(from amodiobat’s recipe box)
I use Sangria Senorial or beef broth with red wine vinegar as a substitute for the red wine.
Source: Cooking Light, Nov 2004
Ingredients
- 2 teaspoons olive oil
- 12 cloves of garlic, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup red wine
- 2 cups carrot, chopped
- 1 1/2 cups onion, chopped
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Directions
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Preheat oven to 300°.
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Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and 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 garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
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Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
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te: 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.