Saturday, March 2, 2013

beef daube provençal

*Serves 4
2 tsp. olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup red wine
1 1/2 cups chopped onion (about 2) 
2 cups chopped carrot (about 4)
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 (14 1/2-ounce) can diced tomatoes
1-2 bay leaves
wide egg noodles

  1. Preheat oven to 300°.
  2. Heat Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. 
  3. Increase heat to medium-high. Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan (in small batches). Cook 5 minutes, browning on all sides. Remove beef from pan. 
  4. Add dash of wine to pan and saute onions for 8 minutes. Add more wine if the pan gets dry.
  5. Add the rest of the wine to the pan bring to a boil, scraping pan to loosen any remaining browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 7 ingredients (through bay leaf), and bring to a boil.
  6. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
* Adapted from Cooking Light

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