Beef Daube Provençal

Beef Daube Provençal
Photo by Randy Mayor

Ingredients

  • 2 teaspoons olive oil
  • 1 cup red wine
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ cup less-sodium beef broth
  • 1 teaspoon chopped fresh thyme
  • 1 (14 1/2-ounce) can diced tomatoes
  • + 23 more ingredients
    • ½ teaspoon freshly ground black pepper, divided
    • 2 cups chopped carrot
    • 1 teaspoon chopped fresh rosemary
    • 1 tablespoon tomato paste
    • 1 cup red wine
    • 1 bay leaf
    • 1 ½ teaspoons salt, divided
    • 1 bay leaf
    • Dash of ground cloves
    • Dash of ground cloves
    • 12 garlic cloves, crushed
    • 1 (14 1/2-ounce) can diced tomatoes
    • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
    • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
    • 12 garlic cloves, crushed
    • 2 teaspoons olive oil
    • 1 ½ cups chopped onion
    • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
    • ½ cup less-sodium beef broth
    • 1 tablespoon tomato paste

Preheat oven to 300°. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pep...

View full recipe at My Recipes

Comments

Variations on Beef Daube Provençal

  • Beef Daube Provençal
    • 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
    • 2 cups chopped carrot
    • 12 garlic cloves, crushed
    • 1 bay leaf
    • 1 cup red wine
    • +11 other ingredients


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