BEEF DAUBE PROVENCAL Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tsp olive oil
12 garlic cloves, crushed ( too much work!)
1 (2-3 lb) chuck roast, trimmed and cut into 2 inch pieces
1-1/2 tsps salt, divided
1/2 tsp freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrots
1-1/2 cups chopped onion
1/2 cup beef broth
1 T tomato paste
1 tsp chopped fresh rosemary ( I usually use dried)
1 tsp chopped fresh thyme (again, I use dried, but remember this is from a "gourmet" mag.
dash of ground cloves (or not)
1 can diced tomatoes
1 bay leaf
3 cups medium egg noodles (cooked) about 4 cups uncooked
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Directions: |
Directions:Preheat oven to 300 degrees (Anyone know where the "degree" button is?)
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 slotted spoon and set aside (are we having fun yet?).
Increase heat to medium-high and add beef; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook 5 minutes
browning on all sides. Remove beef from pan. Add wine to pan and bring to boil, scraping pan to loosen
browned bits. Add garlic, beef, 1 tsp salt, 1/4 tsp pepper, carrot and next 8 ingredients (through bay leaf) and bring
to a boil. If I were a nice person, I would have listed the ingredients for you, but now you have to count!
Cover Dutch oven and bake at 300 degrees for 2-1/2 hours or until beef is fork tender. Discard bay leaf.
Serve over noodles. 6 servings Enjoy!!
You can also cook this in a slow cooker after preparing on top of stove and cook on High for 5 hours. |
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Personal
Notes: |
Personal
Notes: This recipe I found in 2004 from a gourmet magazine. It's a little work to make, but ooooh so flavorful and can also
be cooked in a slow cooker although I prefer to use my Dutch oven.
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