Beef Daube Provencal
- Number of Servings: 6
Ingredients
2 tsp olive oil12 garlic cloves, crushed1 2lb boneless chuck roast, trimmed and cut into 2-in cubes1 1/2 tsp salt1/2 tsp pepper1 cup red wine2 cups carrots, chopped1 large onion, chopped1-2 cups button mushrooms, quartered1 cup beef broth1 tbsp fresh rosemary, minced1 tbsp fresh thyme, minced1 14.5 oz can diced tomatoes1 bay leaf
Preheat the oven to 300 degrees
Heat the oil in a Dutch oven over low heat. Add the garlic and cook for 5 minutes, stirring occasionally. Remove the garlic and set aside. Increase the heat to medium-high. Add the beef to the pan in batches, sprinkle each batch with with salt and pepper. Brown beef on all sides. Remove and set aside. Add wine to the pan, bring to a boil. Scrape the browned bits from the bottom of the pan. Return the garlic and beef. Add any remaining salt and pepper and the rest of the ingredients. Bring to a boil.
Cover and bake at 300 degrees for 2 1/2 hours.
Serve with egg noodles or mashed potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user AHALTOM.
Heat the oil in a Dutch oven over low heat. Add the garlic and cook for 5 minutes, stirring occasionally. Remove the garlic and set aside. Increase the heat to medium-high. Add the beef to the pan in batches, sprinkle each batch with with salt and pepper. Brown beef on all sides. Remove and set aside. Add wine to the pan, bring to a boil. Scrape the browned bits from the bottom of the pan. Return the garlic and beef. Add any remaining salt and pepper and the rest of the ingredients. Bring to a boil.
Cover and bake at 300 degrees for 2 1/2 hours.
Serve with egg noodles or mashed potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user AHALTOM.
Nutritional Info Amount Per Serving
- Calories: 289.9
- Total Fat: 7.4 g
- Cholesterol: 90.7 mg
- Sodium: 1,042.8 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.0 g
- Protein: 34.8 g
Member Reviews