Recipes

Beef

Beef Daube Provencal

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

Description

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 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.