Beef ProvencalSusan Cornelius Hinderaker
This classic French braised beef, red wine, and vegetable stew is simple and delicious.
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- freshly ground black pepper
- 1 cup red wine (such as Syrah)
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 3 cups hot cooked gluten-free egg noodles (about 4 cups uncooked)
- chopped fresh thyme, for garnish
Preheat oven to 300°.
Heat olive oil in a small dutch oven over low heat. Add garlic; cook for 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 beef with 1/2 teaspoon salt and season with black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, carrot, onion, beef broth, tomato paste, rosemary, thyme, cloves, tomatoes, and bay leaf; bring to a boil.
Cover and bake for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.
Source: Susan Cornelius Hinderaker