This is an old Cooking Light recipe that I finally got around to trying now that it's technically fall outside. In Houston, you wouldn't know it, because it's still 90 degrees during the day, but we're getting closer. This dish is served over egg noodles, and I paired it with a simple mixed green salad with champagne vinaigrette and goat cheese.
BEEF DAUBE PROVENCAL
The recipe calls for the beef mixture to be cooked on HIGH for 5 hours or until beef is tender. If you want to throw this in the Crock Pot first thing in the morning and want it to be ready after work, you can alternatively cook it on LOW for 8-9 hours as well.
Nutritional Information (per serving - serves 6)
367 calories - 12.8 g. fat - 33.4 g. carbs - 3.9 g. fiber - 29.1 g. protein
- 2 tsp. olive oil
- 12 garlic cloves, crushed
- 2 lb. boneless chuck roast, trimmed and cut into small cubes
- 1-1/4 tsp. salt, divided
- 1/2 tsp. freshly-ground black pepper, divided
- 1 c. red wine
- 2 c. chopped carrot
- 1-1/2 c. chopped onion
- 1/2 c. beef broth
- 1 tbsp. tomato paste
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- Dash of ground cloves
- 14.5 oz. can petite diced tomatoes
- 1 bay leaf
- 3 c. cooked medium egg noodles
1. Heat a Dutch oven or large skillet over low heat. Add oil to pan and swirl to coat. Add garlic and cook five minutes or until garlic is fragrant, stirring occasionally. Remove garlic and set aside.
2. Increase heat to medium high. Add beef and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper.
3. Cook 5 minutes or until browned on all sides.
4. Remove beef from pan.
5. Add wine to pan and bring to a boil, scraping pan to loosen any browned bits.
6. Add reserved garlic, beef, remaining salt, remaining pepper, carrots, onions, beef broth, tomato paste, rosemary, thyme, cloves, diced tomatoes, and bay leaf. Bring to a boil.
7. Place beef mixture in a Crock Pot or other electric slow cooker. Cover and cook on HIGH for 5 hours or until beef is tender.