Beef Daube Provencal

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)