2 lb boness chuck roast, trimmed and cut into 2 inch cubes
1.25 tsp salt
1/2 tsp black pepper
1 cup red wine
2 cups carrot, chopped
1.5 cups onion, chopped
1/2 cup beef broth
1 tbsp tomato paste
1 tsp rosemary, chopped
1 tsp thyme, chopped
Dash ground cloves
14.5 oz can diced tomatoes
1 bay leaf
3 cups egg noodles, cooked
Instructions
Preheat oven to 300.
Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; 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 reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300 for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Originally Submitted
1/9/2014
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