This Provençal beef stew may not photograph prettily but trust me, the smell of it cooking will induce drooling, not to mention the flavor of the finished product. Daube is a French stew made up of beef braised in wine, vegetables, and a good bit of garlic. In my opinion anything cooked in wine is a pleasure for the senses. This is a dish that can be cooked in a Dutch oven for a few hours, or in an electric slow cooker for longer. The end result is remarkably flavorful and fork-tender beef in a delicious sauce with slowly cooked garlic and vegetables. It is delicious over a bed of egg noodles on a cold night. I recommend using a good red wine for the recipe so you can drink the rest with the meal. (I used a burgundy.)
adapted from: www.myrecipes.com
serves 6 (serving size ¾ cup stew and ½ cup noodles)
2 teaspoons olive oil
12 garlic cloves, peeled & crushed
1 (2-pound) boneless chuck roast, trimmed well and cut into 2-inch cubes (you may want one a bit larger than 2 pounds, depending on how much fat you have to cut away)
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup red wine (preferred: burgundy)
2 cups chopped carrot (about 4)
1½ cups chopped yellow onion
½ cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped rosemary
1 teaspoon thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preheat oven to 300°.
Heat the oil in a Dutch oven over low heat. Add the garlic and cook until fragrant, 5 minutes, stirring occasionally. Remove garlic with a slotted spoon and set aside. Increase the heat to medium-high. Add the beef to the pan and sprinkle with ½ tsp salt and ¼ tsp pepper. Cook about 5 minutes, browning on all sides. Remove beef from pan and set aside. Add the wine to the pan, bring to a boil, scraping the pan to loosen any brown bits. Add garlic, beef, 1 tsp salt, ¼ tsp pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake for 2 ½ hours, (less if you like the meat to be a little pink, like me) or until the beef is tender. Discard bay leaf. Serve over hot egg noodles.
*To make in a slow cooker prepare through step two (through browning beef). Place beef mixture in electric slow cooker and cook on high for 5 hours.
Next time I plan to try it with mushrooms. If any of you try it this way, let me know how it tastes!