Beef Daube Provencal: It's Easier Than It Sounds

Amy Kuras
Food & Party
8

You've got to love a recipe that sounds fancy and complicated (and tastes delicious) but is so easy your kids could assemble it.

Beef Daube Provencal, which was originally published in Cooking Light, is just that recipe. It sounds like a snooty French-restaurant dish, but it's simply a beef stew made with carrots, herbs, and wine. It's so easy to cook, makes a terrific weeknight meal as well as a nice company one, and is pretty inexpensive. I've also used stew beef and dried herbs with no problem (just use a little less).

I found this many years ago in Cooking Light, and have made it many times a year since. The recipe says it serves six, but I think four hungry Midwesterners is more like it.

Beef Daube Provencal

Ingredients

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 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
  • 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 1/2-ounce) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation

Preheat oven to 300°F.

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°F 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.

 

Image via lc347/Flickr

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