Beef Daube Proven├žal
Prep time: 20 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 50 mins
Ingredients
  • 1 tbsp canola oil
  • 6 garlic cloves, minced
  • 1 (2-pound) boneless chuck roast, trimmed and cubed
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 cup red wine
  • 2 cups chopped carrots
  • 1½ cups chopped onion
  • ½ cup lower-sodium beef broth
  • 1 tbsp tomato paste
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 tomato, diced
  • 1 bay leaf
Instructions
  1. Preheat oven to 300 degrees F.
  2. Heat a Dutch oven (or oven-proof cast iron pan with a lid) over low heat.
  3. Add olive oil and garlic, and cook for 5 minutes.
  4. Transfer the garlic to a medium-sized bowl (you will need for beef later on) and add the beef to the pan.
  5. Sprinkle the salt and pepper over the meat, and brown all sides.
  6. Remove the beef and add the wine.
  7. Bring to a boil and scrap the pan.
  8. Add the garlic, beef and remaining ingredients.
  9. Bring to a boil and cover.
  10. Bake in the oven for 2 and ½ hours.
  11. Discard the bay leaf and serve over cooked egg noodles.
  12. Note: To cook in a slow-cooker, cook on HIGH for 5 hours.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/beef-daube-provencal/