Beef Daube Provencal with Roasted Red Potatoes

This dish slowed cooked for  5 hours and the  Cabernet Sauvignon , meat, onions, thyme, rosemary and garlic just brought a beautiful smell to my house. I got this really incredibly flavorful and tender meat recipe from Cooking Light.   I obtained the Roasted Red Potato Recipe from the Food Network and the rosemary is a really nice touch to these potatoes- I say go with fresh Rosemary if you have it on hand.  This is definitely a repeat recipe- I’m adding it in the rotation! 🙂   For the bread, I bought sliced sour dough from Albertsons because I love their fresh baked breads, definitely the best grocery store in my area.  What I did was added Extra Virgin Olive Oil- drizzled it on the bread slices- dash of salt and pepper and toasted it under the Broiler for 2 mins.  I scooped up the onions and tomatoes in this dish onto the bread slices and it made for a fantastic finish to my meal!  How I love to eat…. hehe  Also, I used  Catena Cab 2008 from Argentina for the wine in this dish and with this dish. 🙂

Ingredients

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup red 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
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation

  1. Preheat oven to 300°.
  2. 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. 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.
  3. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
  4. 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.

Lia Mack Huber, Cooking Light
NOVEMBER 2004

Nutritional Information

Amount per serving

  • Calories: 367
  • Calories from fat: 31%
  • Fat: 12.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.1g
  • Carbohydrate: 33.4g
  • Fiber: 3.9g
  • Cholesterol: 105mg
  • Iron: 4.3mg
  • Sodium: 776mg
  • Calcium: 76mg
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One Comment Add yours

  1. Absolutely one of my favourite types of food – slow cooked beef. I adore it and I adore this.

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