Beef Daube Provençal (French Beef Stew)

This was served to Abe and his gang of friends.  It was a hit.  Little did they know it was healthy.


If you don't have a dutch oven (I'm dying to buy one), you can use a covered pan that's ovensafe.  Most are to 350 degrees.  If you don't, you can transport everything to a covered casserole dish to be baked.  You can also use a slow cooker.


I got this recipe from CookingLight.com.


Beef Daube Provençal (French Beef Stew)
Serves 5


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

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 pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Calories: 367 (31% from fat) 

Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g)