Last year when I wrote about Beef Stew, I mentioned how I loved it so especially as a cool weather comfort food. Well, even though it’s technically summer for a few more days, it’s been a little chilly over here in New Jersey. This past Sunday, I wasn’t feeling too good and had to miss a party for a dear friend’s son. Since I was stuck at home, I figured I’d make something that would last a couple of days and would take a while. I don’t have much time during the week to cook because of my commute now so to make something like a stew, I have to save it for the weekend.
This recipe for Beef Daube Provencal came from the September issue of Cooking Light. This was a great issue because they revisited some of their most memorable recipes from past issues. The original recipe was in the November 2004 issue and was named the Best Beef Recipe for this special issue. Beef Daube Provencal, according to Cooking Light, is a “classic French braised beef, red wine, and vegetable stew” that “is simple and delicious” and it was.
I really loved this version of Beef Stew much more than the one I posted last year. The aromas as it baked were tantalizing and the flavors were so good on their own I didn’t really think it needed to be served over egg noodles as suggested. Very few modifications were made to this recipe. I had to use dried thyme because my fresh thyme has seen better days. I also used Chianti for the red wine and the flavors were perfect. I did serve it over whole wheat egg noodles the first night, but by the second night, I ate it without.
Overall rating: 5 stars
Beef Daube Provençal
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
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
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)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 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.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.Wine note: 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 Estate Syrah 2004 from Napa Valley, California ($45), which elevates this stew into a princely dinner. –Karen MacNeil
Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)CALORIES 367 (31% from fat); FAT 12.8g (sat 4.3g,mono 5.8g,poly 0.9g); PROTEIN 29.1g; CHOLESTEROL 105mg; CALCIUM 76mg; SODIUM 776mg; FIBER 3.9g; IRON 4.3mg; CARBOHYDRATE 33.4g Cooking Light, SEPTEMBER 2007