Beef Daube Provencal
Beef Daube Provençal is a classic French stew from the Provence region, made by slow-cooking beef with red wine, garlic, herbs, vegetables, and sometimes olives or orange zest. The result is a rich, tender, and aromatic dish that's full of Mediterranean flavor.
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
Instructions
- 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.
- 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.
- Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
Nutrition
Calories: 237kcalCarbohydrates: 8gProtein: 23gFat: 12gSaturated Fat: 4gCholesterol: 74mgSodium: 651mgFiber: 2gSugar: 3g
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