Ingredients: |
Ingredients: 2 tsp olive oil
12 garlic cloves, crushed
1 (2lb) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 c red wine
2 c chopped carrot
1 1/2 c chopped onion
1/2 c low sodium beef broth
1 T tomato paste
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 c cooked medium egg noodles (about 4 c uncooked noodles)
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Directions: |
Directions:Preheat oven to 300°.
Heat oil in a small Dutch oven or oven-safe pan 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.
Nutritional Information
Calories: 367, Fat:12.8g (sat 4.3g,mono 5.8g,poly 0.9g), Protein: 29.1g, Carbohydrate: 33.4g, Fiber: 3.9g,
Cholesterol:105mg, Sodium: 776mg
Yields 6 servings |
Personal
Notes: |
Personal
Notes: This is just a yummy, homey, comfort food entree. I've used dried spices and usually buy the meat pre-cut at the meat counter. I often add whatever vegetables I have on hand, especially mushrooms and peas. I like to serve this over brown rice or whole wheat egg noodles.
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This recipe for Beef Daube Provencal is from