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Beef Daube Provencal


  • 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


  • 1. 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.
  • 2. 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 until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil.
  • 3. Transfer meat mixture, tomatoes, broth and seasonings 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.

Nutrition Facts

1 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.


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