Did I mention it was stew weather? I found this recipe for Beef Daube Provenšal in the November 2004 issue of Cooking Light, and like much classic French cooking I have tried in my own kitchen it is simple but absolutely delicious. All it really consists of is braised beef, red wine, and vegetables, and methinks it would do well in a crock pot should you need to keep it warm for indeterminate-arrival guests. Carol and Dan and I rounded out the meal with a light salad with vinaigrette and an Adult Brownie for dessert.
Preheat oven to 300 degrees.
Heat 2 teaspoons olive oil in a small Dutch oven over low heat. Add 12 garlic cloves, crushed; 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 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes, to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add 1 cup red wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 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, and 1 bay leaf, and bring to a boil.
Cover and bake at 300 degrees for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over 3 cups cooked medium egg noodles (about 4 cups uncooked noodles). Yield: 6 servings.Posted by astraea on October 31, 2004 | TrackBack