Provençal Beef Daube

4.0 20
4 stars
(20)
Photo: Nina Choi; Styling: Lisa Lee
Recipe from Cooking Light

Dinner is a breeze when you serve this slow cooker favorite to your family.

Ingredients

  • 2 pounds boneless chuck roast, trimmed and cut into chunks
  • 1 tablespoon extra-virgin olive oil
  • 6 garlic cloves, minced
  • 1/2 cup boiling water
  • 1/2 ounce dried porcini mushrooms
  • 3/4 teaspoon salt, divided
  • Cooking spray
  • 1/2 cup red wine
  • 1/4 cup fat-free, lower-sodium beef broth
  • 1/3 cup pitted niçoise olives
  • 1/2 teaspoon freshly ground black pepper
  • 2 large carrots, peeled and thinly sliced
  • 1 large onion, peeled and chopped
  • 1 celery stalk, thinly sliced
  • 1 (15-ounce) can whole tomatoes, drained and crushed
  • 1 teaspoon whole black peppercorns
  • 3 flat-leaf parsley sprigs
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 (1-inch) strip orange rind
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 1/2 teaspoons chopped fresh thyme

Preparation

Total: 7 Hours, 19 Minutes

  1. 1. Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.
  2. 2. Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
  3. 3. Heat a large skillet over medium-high heat. Sprinkle beef mixture with 1/4 teaspoon salt. Coat pan with cooking spray. Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
  4. 4. Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to slow cooker; cook 20 minutes or until slightly thick, stirring occasionally. Sprinkle with chopped parsley and chopped thyme.
  5. 3 More Ways with Dried Porcini Mushrooms
  6. 1. Rehydrate mushrooms with boiling water; use soaking liquid and mushrooms to flavor risotto.
  7. 2. Enrich soups and stews with soaking liquid and mushrooms.
  8. 3. Use soaking liquid and mushrooms as the base for pasta sauce.
Julianna Grimes,
March 2011

Nutritional Information

  • Calories: 360
  • Fat: 22.5g
  • Saturated fat: 8g
  • Monounsaturated fat: 10.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 30.2g
  • Carbohydrate: 7.8g
  • Fiber: 2.2g
  • Cholesterol: 94mg
  • Iron: 3.5mg
  • Sodium: 516mg
  • Calcium: 53mg