Lyons Family Cookbook

Beef Daube Provencal

2

tsp

olive oil

12

garlic cloves, crushed

1

(2 lb.) boneless chuck roast, trimmed & cut into 2" cubes

1 1/2

tsp

salt, divided

1/2

tsp

freshly-ground black pepper, divided

1

cup

Carlo Rossi Burgundy red wine

2

cups

chopped carrots

1 1/2

cups

chopped onion

1/2

cup

less-sodium beef broth

1

Tbsp

tomato paste

1

tsp

chopped fresh rosemary

1

tsp

chopped fresh thyme

dash of ground cloves

1

can

(14 1/2 oz.) diced tomatoes

1

bay leaf

3

cups

cooked medium egg noodles (about 4 cups uncooked noodles)

1

Preheat oven to 300°.

2

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 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.

3

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal. 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.

Source

Source: CookingLight.com