Beef Daube Provencal
Jen
ingredients
- 2 tsp olive oil
- 12 garlic cloves
- 1 2 lb chuck roast, trimmed and cut into 2 inch cubes (Round steak)
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup low sodium beef broth
- 1 Tbsp tomato paste
- 1 tsp chopped rosemary (1/2 tsp dried)
- 1 tsp fresh thyme (1/2 tsp dried)
- dash of ground cloves
- 1 14.5 oz can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles.
directions
- 1
Preheat oven to 300°.
- 2
Heat oil in Dutch oven over low heat. Add garlic, cook 5 minutes until fragrant. Set aside.
- 3
Increase heat to medium-high. Add beef to pan, sprinkle with 1/2 tsp salt and pepper, browning on all sides. Remove beef from pan.
- 4
Add wine, bring to a boil, add the rest of the ingredients plus garlic and beef.(except noodles)
- 5
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
- 6
Can cook in slow cooker for 5 hours.
notes
A different kind of pot roast! Chris likes it!
Source: Jen
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