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Beef Daube Provencal


PHOTO COMING!

Be warned! This recipe will make your house smell like a cozy French gastropub. It's a "low and slow" recipe, so probably best for weekends. (Although I'm excited to test this in my new Instant Pot my sister gave me for Christmas to see if I can adapt for weeknights!). I made some tweaks to an original recipe I found online, mostly to deepen the flavors of the sauce, adding a bit of extra tomato paste, and tripling the fresh herbs. You'll want to serve over egg noodles (I like "No Yokes") - or grab a crusty baguette and a big red wine and pretend you've nestled into a sneaky Parisian brasserie you can't wait to humblebrag about.

Ingredients:

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 1/14 cups red wine

2 cups chopped carrot

1 1/2 cups chopped onion

2 cups celery

3/4 cup lower-sodium beef broth

1.5 TBS tomato paste

1 TBS chopped fresh rosemary

1 TBS chopped fresh thyme

Dash of ground cloves

1 (14.5-ounce) can diced tomatoes

3 bay leaf

3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Directions:

  1. Preheat oven to 300°

  2. Heat a Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally.

  3. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high.

  4. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides.

  5. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.

  6. 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.

  7. Cover and bake at 300° for 2 1/2 hours or until beef is tender.

  8. Discard bay leaf. Serve over noodles.

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