Beef Daube Provencal+

8 points (includes noodles)

2 tsp olive oil
12 garlic cloves, crushed
1 (2 ob) boneless chuck roast, trimmed and cut into 2-inch cubes
1 ½ tsp salt
½ tsp ground pepper
1 c red wine
2 c chopped carrot
1 ½ c chopped onion
½ c beef broth
1 Tbsp tomato paste
1 tsp rosemary
1 tsp thyme
dash ground cloves
1 (14 ½ oz) can diced tomatoes
1 bay leaf
3 c cooked egg noodles

Heat oil in 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 ½ tsp salt and ¼ tsp pepper.  Cook 5 minutes, browning on all sides.  Remove beef from pan.  Add wine to pan; bring to a boil, scraping pan to loosed browned bits.  Add garlic, beef, 1 tsp salt, ¼ tsp pepper, carrot and next 8 ingredients (through bay leaf), and bring to a boil.

Place in a slow cooker, cover and cook for 5 hours.

Make a gravy out of sauce and serve over noodles.

  • Calories: 367
  • Fat: 12.8g
  • Fiber: 3.9g

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