Now if you do not call this recipe perfect fall comfort food then I don't know what your description of comfort food is. I prepared this with my crock pot. I will use any excuse to use my crock pot really. My house started to smell great and I couldn't want to eat dinner, even when it was 4 hours away. The wine gave the beef such a full rich flavor, and paired beautifully with the fresh herbs.
I may not be able to pronounce the name of this recipe, but I will gladly eat it everyday. :)
Beef Daube Provencal
CookingLight
Ingredients:
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2 lbs) boneless chuck roast, trimmed and cut into 2-in cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrots
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 oz) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked)
Directions:
- Preheat oven to 300º. (If using slow cooker, skip this step and do not preheat oven.)
- Heat oil in a 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 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 browning bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
- If baking; cover and bake at 300º for 2 1/2 hours or until beef is tender. Disgard bay leaf. Serve of noodles.
- If using slow cooker; prepare through step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
Serves 6.
Nutrition: Calories 367; Fat 12.8g; Protein 29.1g; Carb 33.4g; Fiber 3.9g; Cholesterol 105mg
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