Thursday, April 2, 2009

Beef Daube Provencal

Spring has offically begun, but from the current weather you wouldn't know it. Until we feel the difference outside, my family continues to crave soups and stews to combat the cold and balmy weather. This classic French stew does just that. It is simple, yet delicious, and its flavor and texture are amazing. Paired with a mixed green salad and a whole-grain baguette, you will have a complete meal that satisfy even the most picky palate.


2 teaspoons olive oil
12 garlic cloves
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
2 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1 cup red wine
2 cups carrot, chopped
1 1/2 cups onion, chopped
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
2 6-inch sprigs rosemary
2 teaspoons chopped thyme
Dash of ground cloves
1 (14 1/2 ounce) can diced tomatoes
2 bay leaves
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)


1. 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.

2. Increase heat to medium-high and add trimmed and cubed beef to pan.
Let's talk about the beef quickly--a whole chuck roast is made up of many muscles, each surrounded by connective tissue. A common slow cooking mistake is to trim away too much of this connective tissue. This tissue is initially chewy and tough, but when slow cooking, which we are for this recipe, the connective tissue actually contributes to the flavor and moisture to the meat. Trim away much of the connective tissue, but not all of it, and you will find that the end result is much more pleasing to the palate.

3. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook 5 minutes, browning the beef cubes on all sides. Remove beef from pan. Set aside.

4. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.

5. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leafs), and bring to a boil.

6. Cover and bake in preheated oven at 300 degrees for 2-1/2 hours, or until beef is tender. Discard bay leaves and stems from rosemary sprigs. Serve over noodles, garnished with fresh thyme.

Alternatively, place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or low for 8-10 hours.

Yield: 6 servings (each serving: 3/4 cup stew and 1/2 cup noodles) 367 Calories; Fat 12.6g; Saturated fat 4.3g; Iron 4.3mg; Cholesterol 105mg; Calcium 76mg; Carbohydrate 33.4g; Sodium 776mg; Protein 29.1g; Fiber 3.9g

Recipe from Cooking Light; Modifications mine.

Click here for a printable version of this recipe.

1 comment:

Four For France said...

I put this in the crockpot at 7:30 this morning, and we ate it at 6:30 this evening. It was really good, and a great option for a work day. I skipped the noodles, so all I had to do was toss a salad, warm a baguette, and dinner was on the table. Thanks! Loved it. jw