Beef Daube Provenal Recipe

Ingredients for Beef Daube Provenal

• Olive Oil
• Garlic Cloves
• Boneless Chuck Roast
• 1 1/2 teaspoons salt (divided use)
• Fresh Ground Black Pepper
• Red Wine
• Carrots
• Onions
• Reduced Sodium Beef Broth
• 1 tablespoon tomato paste
• Fresh Rosemary
• Fresh Thyme
• Ground Cloves
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 bay leaf
• Medium Egg Noodles

How to Make Beef Daube Provenal

1. Preheat oven to 300°F (150°C).
2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over low heat.
3. Add 4 cloves garlic, minced. Cook for 5 minutes, or until fragrant, stirring occasionally.
4. Remove garlic with a slotted spoon and set aside.
5. Increase heat to medium-high. Add 2 lbs beef stew meat, cut into 1.5-inch cubes.
6. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Sear beef for 5-7 minutes, browning on all sides. Remove beef from pot.
8. 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.
9. 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.
10. 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.
11. Remove from heat and discard the bay leaf.
12. 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.
13. Serve hot over egg noodles or mashed potatoes. Garnish with fresh parsley, if desired.