Prep time: 20 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 50 mins
- 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
- Preheat oven to 300 degrees F.
- Heat a Dutch oven (or oven-proof cast iron pan with a lid) over low heat.
- Add olive oil and garlic, and cook for 5 minutes.
- Transfer the garlic to a medium-sized bowl (you will need for beef later on) and add the beef to the pan.
- Sprinkle the salt and pepper over the meat, and brown all sides.
- Remove the beef and add the wine.
- Bring to a boil and scrap the pan.
- Add the garlic, beef and remaining ingredients.
- Bring to a boil and cover.
- Bake in the oven for 2 and ½ hours.
- Discard the bay leaf and serve over cooked egg noodles.
- 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/
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