Soup: Beef Daube Provencal

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Soup: Beef Daube Provencal Ingredients

2 teaspoon Olive oil	1 1/2 c Onion chopped
12 cloves Garlic crushed	1/2 c Beef broth
2 lb Chuck roast cubed into 2-inch pieces	1 tablespoon Tomato paste
1 1/2 teaspoon Salt	1 teaspoon Rosemary fresh, chopped
1/2 teaspoon Black pepper	1 teaspoon Thyme fresh, chopped
1 c Red wine	dash Ground cloves
2 c Carrot chopped	1 can (14.5oz) Diced tomatoes undrained

Instructions for Soup: Beef Daube Provencal

Preheat oven to 300.

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 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
beef 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, and bring to boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot and next 8 ingredients (thru bay leaf) to pan; bring to boil.

Cover and bake at 300 for 2.5 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with fresh thyme, if desired.

NOTE: To make in a slow cooker, prepare through Step 2. Place beef mixture in electric slow cooker. Cover and cook on HIGH for 5 hours.

This satisfying beef stew deserves a rich, earthy, and soulful wine-one with a soft, thick texture. I love the complexity and juiciness of the Kuleto Syrah 2004 from Napa Valley, California.

Main Ingredient: BeefCuisine: French

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