Beef Daube Provencal Recipe

Name: Beef Daube Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes; 1-1/2 teaspoons salt, divided; 1/2 teaspoon coarsely ground pepper, divided; 2 cups chopped carrots; 1-1/2 cups chopped onion; 12 garlic cloves, crushed; 1 tablespoon tomato paste; 1 cup dry red wine; 1 can (14-1/2 ounces) diced tomatoes; 1/2 cup beef broth; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 bay leaf; Dash ground cloves; Hot cooked pasta or mashed potatoes; Fresh thyme leaves, optional

Servings: persons

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

1
In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker.
2
Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil.
3
Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low until tender, 5-7 hours. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

614

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes, 1-1/2 teaspoons salt, divided, 1/2 teaspoon coarsely ground pepper, divided, and more.

Yes, Beef Daube Provencal falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Daube Provencal

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