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.
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