Recipe | Beef Daube Provencal
Cooler weather----calls for warmer meals. When it's cool and rainy, it's the perfect time to prepare a hearty, delicious, meal that practically cooks itself. I love soup and stews. After a little prep work, it's nice to have a big pot/Dutch oven simmering on the stovetop or in the oven for hours. Meals like this make our home smell so good. It feels comforting just knowing how warm and content we will feel after eating.
Ingredients
2 teaspoons extra virgin olive oil
12 garlic cloves
1 2 pound boneless chuck roast cut into 2 inch cubes
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup dry red wine
2 cups chopped carrots
1 1/2 cups chopped onion
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme
Dash ground cloves
1 14 ounce petite chopped tomatoes and juice
1 bay leaf
Orange peel from 1/2 an orange
1 cup flour for dusting beef cubes
3 cups egg noodles, prepared according to package directions
Method: Preheat oven 300*F
Place flour in gallon size bag and add beef cubes a few at a time to dust.
Place floured beef on a plate and set aside.
Heat Dutch oven over low heat.
Add oil to pan. Add crushed garlic and cook 5 minutes until fragrant.
Remove garlic and set aside.
Increase heat. Add beef to pan and brown on all sides.
Remove beef from pan and set aside.
Add wine and bring to boil to remove bits from the bottom of the pan.
Add reserved garlic, beef, carrots, onion, beef broth, tomato paste, thyme, ground cloves, tomatoes with juice, orange peel and bay leaf.
Bring to boil.
Cover and bake in oven for 2 1/2 hours-or until beef is tender.
Discard bay leaf and serve over prepared noodles.
To make in slow cooker--prepare as above.
Then place beef mixture in slow cooker crock.
Cover and cook on high for 5 hours.
Recipe adapted from: Cooking Light
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