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Tonight for dinner I made Beef Daube Provencal, a recipe that I got off of Cooking Light’s website. The photo above from the recipe website was pretty much exactly how it turned out. It was filling, tasty and overall voted as a keeper.   Here is the recipe, courtesy of Cooking Light and Myrecipes.com

Yield

6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Ingredients

  • 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 1/2-ounce) can diced tomatoes
  • 1  bay leaf
  • 3  cups  cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation

 

Preheat oven to 300°.

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 browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and 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.

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.

Nutritional Information

Calories:
367 (31% from fat)
Fat:
12.8g (sat 4.3g,mono 5.8g,poly 0.9g)
Protein:
29.1g
Carbohydrate:
33.4g
Fiber:
3.9g
Cholesterol:
105mg
Iron:
4.3mg
Sodium:
776mg
Calcium:
76mg
Lia Mack Huber, Cooking Light, NOVEMBER 2004
I recommend it highly. Next time I remember to take my own pictures.
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