It’s stew time. That time of the year when it is cold outside, and you want to eat something comforting. I love the aroma that stew gives your home – I go to bed at night still smelling the stew that was in the oven hours earlier. I have so many different varieties of stews – and each one serves a different purpose.
I already posted my mother’s version of Beef Stew, which is a delicious one bowl meal. Beef Daube is a classic French stew made with cubed beef braised in wine, vegetables, garlic, and herbes de Provence. Like my mother’s recipe, I used white wine instead of red, which gives it a lighter sweeter flavor. This recipe that I found in Cooking Light is perfect over a bowl of egg noodles – I modified the recipe slightly to make the sauce just a little thicker but still thin enough that it can go over a starch. It would also be delicious over a bowl of mashed potatoes. Just wait, if you are not interested in this stew, there will be many more posted in the coming months…
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 tablespoon flour
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup white wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
Preheat oven to 300°.
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, and tablespoon of flour. 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.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
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.
For a printer-friendly version of this recipe, click here: Beef Daube Provencal