Beef Daube Provencal Recipe
Beef Daube Provencal is a classic French version of braised beef and vegetables. It is simple yet delicious. This is really great comfort food, perfect for those cold, winter days.
You start off with tough but cheap chuck roast (beef stew meat) but you'll end up with tender, flavorful beef in about 10 hours.
Because we're cooking this with a slow cooker, there's almost no liquid evaporation. If you would like to end up with a thicker stew, you might want to lightly coat the beef with flour prior to browning.
Or another option is to drain off some liquid at the end, put it on the stove for 10-15 mins to evaporate the excess liquid.
Or get some French bread and soak up all the yummy juice!
Beef Daube Provencal Recipe
INGREDIENTS:
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/4 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 1 bag of egg noodles
DIRECTIONS:
- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in the slow cooker base or a small Dutch oven over low heat.
- Add garlic and cook for 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
- 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.
- Cover and cook on high for 5-6 hours or Low for 10 -12 hours.
- Discard bay leaf.
- Serve over the egg noodles.