- Beef Daube Provencal.jpg (35.85 KiB) Viewed 602 times
Preparation Time: 30 minutes
Cooking time: 5 - 7 hours
Serves: 8
If served as eight portions, provides 237 cals, 16g fat (of which 4g saturates), 3g sugar and 0.6g salt per portion.
Ingredients
- 2 tsp olive oil
- 1 boneless beef chuck roast (about 900g/2lb), cut into 1 inch cubes
- 1½ tsp salt, divided
- ½ tsp coarsely ground pepper, divided
- 2 cups chopped carrots
- 1½ cups chopped onion
- 12 garlic cloves, crushed
- 1 tbsp tomato paste
- 1 cup dry red wine
- 410g (14½oz) tinned diced tomatoes
- ½ cup beef broth
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 bay leaf
- Dash ground cloves
- Hot cooked pasta or mashed potatoes
- Fresh thyme leaves (optional)
Method
1. In a large skillet, heat oil over medium - high heat. Sprinkle meat with ½ tsp salt and ¼ tsp pepper; brown meat in batches. Transfer beef to 4 quart 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.
4. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.
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