Sunday, September 22, 2013

Recipe #236: Beef Daube Provençal

Two new recipes in one day!  I happened to look at my new issue of Cooking Light magazine, and as soon as I saw the picture for this, I knew I had to make it for dinner.  I think it would easily adapt to a crock pot (they say high for five hours, but I bet low for 8 works fine) or a pressure cooker.  The cloves make a huge difference, so don't skip them!  Delicious, tender meat... and the noodles are perfect for it.  It's pretty similar to this recipe as far as looks, but the cloves make a difference.


  • 2 teaspoons olive oil 
  • 12 garlic cloves, crushed
  • (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided 
  • 1 cup red wine 
  • 2 cups chopped carrot
  • 1 1/2 cups chopped onion 
  • 1/2 cup less-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Dash of ground cloves
  • (14.5-ounce) can diced tomatoes, undrained
  • bay leaf
  • 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
  • Chopped fresh thyme (optional)

  2. Preheat oven to 300°.
  1. Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; 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 1/4 teaspoon 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, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.
  1. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.  Serve over egg noodles.

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