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You are here: Home / Beef / Beef Daube Provencal

Beef Daube Provencal

December 11, 2008 by Amy 4 Comments

I was searching for the perfect beef stew recipe, and was pointed out to this recipe by someone on the What’s Cooking board that I frequent. I have to thank her so much for pointing me to this recipe because I would have never made it or known to search for it. 🙂 This was a wonderful recipe! FI went for seconds and he RARELY does that for anything I cook! I guess my skills are growing!

Beef Daube Provencal
Source: Cooking Light

Ingredients:

  • 2  teaspoons  olive oil
  • 12  garlic cloves, crushed
  • 1  (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes (I used extra lean stew meat)
  • 1 1/2  teaspoons  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1  cup  red wine (I used 12 oz.)
  • 2  cups  chopped carrot
  • 1 1/2  cups  chopped onion
  • 1/2  cup  less-sodium beef broth
  • 1  tablespoon  tomato paste
  • 1  teaspoon  chopped fresh rosemary
  • 1  teaspoon  chopped fresh thyme
  • Dash of ground cloves
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 1  bay leaf
  • 3  cups  hot cooked medium egg noodles (about 4 cups uncooked noodles)
  • Chopped fresh thyme (optional)

Directions:

  1. Preheat oven to 300°.
  2. Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 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 beef with 1/2 teaspoon salt and 1/4 teaspoon 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 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, 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. Garnish with chopped fresh thyme, if desired.

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.

Serves: 6

POINTS*: 8 (with noodles)

Filed Under: Beef, Pasta/Rice, Skinny, Stews/Soups

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Reader Interactions

Comments

  1. Katie says

    December 11, 2008 at 5:21 pm

    Oh my gosh, that looks sooooo delicious!

    Reply
  2. Melissa says

    December 12, 2008 at 1:22 am

    Looks so hearty, perfect for a cold day!

    Reply
  3. bakingblonde says

    December 16, 2008 at 12:49 am

    MMMM I love the rich colors of the meal! Looks filling and perfect for a cold winter night!

    Reply

Trackbacks

  1. Nest Colleen's Blog : Favorite beef stew recipe? says:
    December 17, 2008 at 4:33 pm

    […] JoeysGirl2008’s Beef Daube Procencal from Cooking Light […]

    Reply

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Thanks so much for reading! I’m Amy, and I live in south Louisiana with my husband and our rescue dog. I enjoy sharing my love for cooking, baking, crafts & more! Follow my daily adventures on social media!

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