Or “Beef Daube Provençal” from Cooking Light
We’ve been trying new recipes this week, and ate very well! This one was really good. The kids loved the noodles, and we loved the rest! Great cold weather recipe (even though it’s been in the 60s in Denver this week)
2 t olive oil
12 garlic cloves crushed
1 (2 lb) boneless chuck roast, trimmed and cut into 2 inch cubes
1 1/2 t salt (divided)
1/2 t fresh ground pepper (divided)
1 c red wine
2 c chopped carrot
1 1/2 c chopped onion
1/2 c less sodium beef broth
1 T tomato paste (I did the slow cook method and but a whole small can in of this at the end)
1 t chopped fresh rosemary
1 t chopped fresh thyme (we didn’t have so used herbs de Provençe)
dash of ground cloves
1 14.5 oz can diced tomatoes (we only had a 28 oz can and that was fine)
1 bay leaf
3 c cooked medium egg noodles (4 c uncooked noodles)
Preheat oven to 300 (unless using slow cook method)
Heot oil in small Dutch oven over low heat. Add garlic, cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic, and set aside. Increase heat to medium-high. Add beef, sprinkle with 1/2 t of salt and 1/4 t of peppe. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine and bring to boil, scraping pan to loosen browned bits. Add garlic, beef, 1 t salt, 1/4 t pepper, carrot and all ingredients remaining except noodles, and bring to a boil.
Either: Cover and bake for 2 1/2 hours. Discard bay lead and serve over noodles.
Or: Place beef mixture in slow cooker and cook on high for 5 hours.
Beef was unbelievably tender and very, very tasty. Could also serve over smashed potatoes.