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Beef Daube Provençal

Serves: 6
Total Calories: 202

Ingredients

2 teaspoons olive oil
12 cloves garlic, crushed
2 pounds boneless beef chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup red wine
2 cups chopped carrots
1 1/2 cups chopped onions
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 dash ground cloves
1 (14.5-ounce) can diced tomato
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Directions:

Preheat oven to 300°.

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.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

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.

Nutritional Facts:

Serves: 6
Total Calories: 202
Calories from Fat: 21

This Beef Daube Provençal recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.


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