This recipe is one of Cooking Light’s best recipes (according to Cooking Light), so I decided to try it. I used two bags of Gardein’s Beef Less Tips in place of the beef. I also chose the slow-cooker cooking method on this one. I just followed the steps through step 2, then put everything in the slow-cooker. I tell you, this made my house smell WONDERFUL! The end result though, wasn’t earth-shattering. It was good, but was not the awesomeness that I expected.
“Beef” Daube Provencal
(Cooking Light, Oct. 2013)
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes (I used 2 bags of Gardein Beef Less Tips)
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 (I used vegetarian “beef” broth)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
Chopped fresh thyme (optional)
1. Preheat oven to 300°.
2. 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 black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; 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. Garnish with chopped fresh thyme, if desired.
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.