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Beef Daube Provencal Recipe

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This recipe for Beef Daube Provencal is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp olive oil
12 garlic cloves - crushed
1 2 pound boneless chuck roast, cut into 2 inch cubes
1 1/2 tsp salt
1/2 tsp pepper
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup low sodium beef broth
1 Tbs tomato paste
1 tsp chopped rosemary
1 tsp chopped thyme
dash ground cloves
1 14.5 ounce can diced tomatoes - drained
1 bay leaf
3 cups cooked egg noodles
chopped thyme
Directions:
Directions:
Preheat oven to 300º. Heat oil in Dutch oven, add garlic and cook for 5 minutes, stirring occasionally. Remove garlic and set aside. Increase heat to medium high, add beef to pan. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook 5 minutes, browning all sides. Remove beef from pan, then add wine to pan. Bring to a boil, scraping pan to loosen browned bits. Add garlic, beef and remaining salt and pepper, carrot and next 8 ingredients. Bring to a boil. Cover and bake for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme.

 

 

 

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