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Beef Daube Provençal

  • 6servings
  • 367calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 12 garlic cloves, crushed

  3. 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

  4. 1 1/4 teaspoons salt, divided

  5. 1/2 teaspoon freshly ground black pepper, divided

  6. 1 cup red wine

  7. 2 cups chopped carrot

  8. 1 1/2 cups chopped onion

  9. 1/2 cup less-sodium beef broth

  10. 1 tablespoon tomato paste

  11. 1 teaspoon chopped fresh rosemary

  12. 1 teaspoon chopped fresh thyme

  13. Dash of ground cloves

  14. 1 (14 1/2-ounce) can diced tomatoes

  15. 1 bay leaf

  16. 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Instructions Jump to Ingredients ↑

  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.

  4. 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.

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