Beef Daube Provencal
We love this dish on cold winter days. Especially after we have been out cutting wood or white-tail hunting. It warms your tummy and your heart. Venison works great in this recipe, too. —Brenda Ryan, Marshall, Missouri
Total TimePrep: 30 min. Cook: 5 hours
- 2 teaspoons olive oil
- 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
- 1-1/2 teaspoons salt, divided
- 1/2 teaspoon coarsely ground pepper, divided
- 2 cups chopped carrots
- 1-1/2 cups chopped onion
- 12 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1 can (14-1/2 ounces) diced tomatoes
- 1/2 cup beef broth
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- Dash ground cloves
- Hot cooked pasta or mashed potatoes
- Fresh thyme leaves, optional
- In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker.
- Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir 1 minute until fragrant. Add wine, stirring to loosen browned bits from pan; bring to a boil.
- Transfer mixture and remaining ingredients to slow cooker. Cook, covered, on low until tender, 5-7 hours. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
Test Kitchen tips
Nutrition Facts1 cup beef mixture: 237 calories, 12g fat (4g saturated fat), 74mg cholesterol, 651mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Originally published as Beef Daube Provencal in Taste of Home Everyday Slow Cooker & One Dish Recipes 2018
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