Beef Daube Provençal (Recipe 9 of 125)

To hit my 125 New Recipes this year I need to do 10-11 per month. This one puts me right on target. In fact, I want to front load new recipes this quarter (as in do as many as I can) because if we end up going back into the office, I might not cook as much as I do now. 

Ahem...anyhow. This recipe is, in my opinion, basically my stew recipe - minus potatoes. I served it over mashed potatoes, though they recommend serving it over egg noodles. I had a potato, so that's what I used. 

It was tasty and delicious. I'd make it again.

Beef Daube Provençal
Recipe from MyRecipes

Serves 6

• 2 tsp olive oil
• 12 garlic cloves, crushed
• 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/4 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 c red wine
• 2 c chopped carrot
• 1 1/2 c chopped onion
• 1/2 c lower-sodium beef broth
• 1 T tomato paste
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• Dash of ground cloves
• 1 (14.5-ounce) can diced tomatoes
• 1 bay leaf

Preheat oven to 300°.

Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; 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 reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles or mashed potatoes.