Beef Daube Provencal

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 350.8
  • Total Fat: 8.0 g
  • Cholesterol: 107.9 mg
  • Sodium: 299.5 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 36.8 g

View full nutritional breakdown of Beef Daube Provencal calories by ingredient
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From Cooking Light magazine From Cooking Light magazine
Number of Servings: 6


    2 tsp Olive Oil
    12 garlic cloves, crushed
    1 (2-pound) boneless chuck roast, trimmed and cut into 2 inch cubes
    1.5 tsp salt divided
    .5 tsp freshly ground black pepper divided
    6 oz red wine
    2 cups chopped carrot
    1.5 cups chopped onion
    .5 cup less sodium beef broth
    1 tbsp tomato paste
    1 tsp chopped fresh rosemary
    1 tsp chopped fresh thyme
    Dash of ground cloves
    1 (14.5 oz ) can diced tomatoes, undrained
    1 bay leaf
    3 cups hot cooked medium egg noodles ( about 4 cups uncooked)


Preheat oven to 300 degrees F.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan, cook for 5 minutes. Remove garlic. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 tsp salt and 1/4 tsp black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scrapping pan to loosen browned bits. Add garlic, beef, remaining1 tsp salt, remaining 1/3 tsp pepper, carrot and next 8 ingredients (through bay leaf)to pan, bring to a boil. Cover and bake for 2.5 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Serves 6 (3/4 cup beef and 1/2 cup noodles)

Number of Servings: 6

Recipe submitted by SparkPeople user DEUTSCHDAISY.

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