Zutaten für Beef Daube Provenal
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 lbs beef stew meat, cut into 1.5-inch cubes
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup dry red wine (like a Côtes du Rhône)
- 1 large carrot, chopped
- 1 large onion, chopped
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Ground cloves, not used in recipe
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Medium egg noodles, for serving (quantity as desired)
- 2 celery stalks, chopped
- 1 cup chopped mushrooms
- Fresh parsley, for garnish (optional)
- Mashed potatoes, for serving (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Daube Provenal? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Beef Daube Provenal
- Preheat oven to 300°F (150°C).
- Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over low heat.
- Add 4 cloves garlic, minced. Cook for 5 minutes, or until fragrant, stirring occasionally.
- Remove garlic with a slotted spoon and set aside.
- Increase heat to medium-high. Add 2 lbs beef stew meat, cut into 1.5-inch cubes.
- Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Sear beef for 5-7 minutes, browning on all sides. Remove beef from pot.
- Add 1 cup dry red wine (like a Côtes du Rhône) to the pot. Bring to a boil, scraping up any browned bits from the bottom.
- Return the reserved garlic to the pot. Add the seared beef, 1 teaspoon salt, 1/4 teaspoon pepper, 1 large carrot (chopped), 1 large onion (chopped), 2 celery stalks (chopped), 1 cup chopped mushrooms, 1 (14.5 ounce) can diced tomatoes, undrained, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, and 1 cup beef broth.
- Bring to a boil, then reduce heat to low, cover, and simmer on the stovetop for 2 1/2 hours, or until beef is very tender. Alternatively, transfer to a preheated 300°F (150°C) oven and bake, covered, for 2 1/2 hours.
- Remove from heat and discard the bay leaf.
- For slow cooker method: Place all ingredients (except the bay leaf) in a slow cooker. Cook on low for 8-10 hours, or on high for 4-5 hours.
- Serve hot over egg noodles or mashed potatoes. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
25g
Fat
23g
Carbs
11g
