Beef Daube Provencal

Name: Beef Daube Provencal
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8 servings.
Cuisine: Europe, French
Ingredients: 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

TOTAL TIME: Prep: 30 min. Cook: 5 hours YIELD: 8 servings.

This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. —Brenda Ryan, Marshall, Missouri

Ingredients

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

Directions

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 5-7 hours or until tender. 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.