Beef Daube Provencal

In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.

Yields:	6 servings
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Submitted by: Linda Litman

	Preparation	10 minutes
	Cooking	2.5h
	Ready In	3 hours

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Ingredients

2	teaspoons	olive oil
12	cloves	garlic	crushed
2	pounds	stewing beef
1 1/2	teaspoons	salt	divided
1/2	teaspoon	black pepper	freshly ground, divided
1	cup	red wine
2	cups	carrots	chopped
1 1/2	cups	onion	chopped
1/2	cup	beef broth	sodium free
1	tablespoon	tomato paste
1	teaspoon	rosemary leaves	fresh chopped
1	teaspoon	thyme leaves	frech chopped
1	dash	cloves	ground
14 1/2	ounce	tomatoes	diced
1	each	bay leaf
3	cups	egg noodles	medium, cooked

Directions

1. Prehat oven to 350 degrees F.

2. Heat the oil in a small dutch oven over low heat. Add the garlic and cook about 5 minutes stirring occassionaly. Remove garlic with a slotted spoon and set aside.

3. Increase heat to medium-high. Add beef and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Cook 5 minutes browning beef on all side. Remove beef and set aside.

4. Add the wine to the pan to deglaze. Bring to a boil and scrape any brown bit from the bottom of the pan.

5. Add garlic, beef, remaining salt and pepper, carrot and the remaining ingredients (except the egg noodles) and bring to a boil.

6. Cover and bake at 300 degrees F for 2 1/2 hours or until the beef is tender. Discard the bay leaf prior to serving.

Serving size is 3/4 cup stew with 1/2 cup noodles.

Note: To make this recipe in a slow cooker prepare up to step 5. Place the mixture into a slow cooker on high for 5 hours.

Calories: 367 (31% from fat); Fat: 12.8g (sat 4.3g; mono 5.8g; poly 0.9g; Protein: 29.1g; Carb: 33.4g, fiber: 3.9g; cholesterol: 105mg)

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Member Review

California Tamale Pie

This is very good. I was in a rush and baked it in the oven one hour at 350 degrees, and it came out great. Recommended.

Reviewed by BGill