Thursday, April 29, 2010

Beef Daube Provencal

Last Saturday was a busy day and we decided to have friends for dinner. I chose to whip up a crockpot meal for dinner--and it was a good choice.

This dish had a rich wine broth like a soup (but someone told me I could've thickened it by cooking it a few minutes with the crock pot lid off at the end) and was delicious served over egg noodles. The meat pulled apart by itself. I served this meal with a simple salad and a loaf of the freshest grocery store purchased french bread. Dipping the bread in the broth was a real treat. I highly recommend this dish, and for those of you who, for some reason don't have a crock pot, you can make it in the oven too! Oh, and did I mention it is a cooking light recipe so it's sort of good for you too?

Beef Daube Provencal

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed (this is one small head)
  • 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 cup red wine
  • 2 cups chopped carrot in coins
  • 1 1/2 cups chopped onion
  • 1/2 cup less-sodium beef broth
  • 1 tablespoon tomato paste
  • 3-4 Sprigs fresh rosemary
  • 3-4 Sprigs fresh thyme
  • Dash of ground cloves
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)


Preheat oven to 300°. Or if you are using the crockpot, do nothing

-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 (don't worry if every piece didn't brown). 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.

Or, if using a crockpot, transfer the whole dish to your crockpot insert, cook on high for 5 hours. I actually cooked it on low for 3 hours and high for 2 hours, but I don't think it matters--that was an accident and it still worked! I bet you could do about 7 hours on low too!

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