Beef Daube Provençal

  • AnnaBellaBoom Posted: 10/07/09
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    Mmmm, great and easy fall or winter dinner, I will be making it regularly. I threw it in the crockpot before heading to an evening class... 5 hours later, perfect! I didn't have carrots so substituted a cup each of cubed turnip and butternut squash. Also, I'm trying to cut down on my meat intake, so I only used 1 lb of beef and added 2 cups of cubed potatoes. I also cut the garlic back to 6 cloves and increased the broth to a full cup (necessary without the extra meat). I skipped the egg noodles and just served with crusty bread and red wine. A salad would have been great but I forgot. Also, the flavors were awesome... my veggie-hating boyfriend was skeptical of the squash and turnips but ate it all up! Would definitely serve this to company, especially since it is so easy to prepare ahead of time and slow-cook so you can enjoy your guests.

  • GramercyGal Posted: 10/03/10
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    This was outstanding! I served it with mashed potatoes rather than egg noodles to soak up all that good sauce. But otherwise I made it true to the recipe. It will definitely be on my regular rotation, especially since it's so easy too. It's also something I would serve for company!

  • dory92064 Posted: 10/03/10
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    Tasty, but no 'wow' factor. I made it in the crockpot, 3 hrs high, 2 hrs low. The smell was better than the flavor. Probably would try another recipe before making this again. Served with mashed potatoes and brussel sprouts in browned butter with sage leaves.

  • kaykaypee Posted: 12/09/08
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    This was okay tasting, just don't think I would make it again. Very runny broth which would probably work better with rice rather than noodles.

  • sarahkaye Posted: 11/05/08
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    Another happy reviewer. I have no idea what makes this recipe so much better than any other beef stew, but it is. It just has an extra richness and complexity that other recipes with very similar ingredients are somehow missing. I followed the crock pot instructions, and it was perfect. Served with mashed potatoes instead of egg noodles.

  • VirginiaBeach Posted: 11/10/08
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    Excellent flavors. Subsituted sweet potato for the carrots which worked very well.

  • dwilson0116 Posted: 11/08/08
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    I am not a fan of beef stew, but this recipe is the exception. It is by far the best beef stew recipe I have ever found. The flavors are great. I prepare using the slow cooker and serve over mashed potatoes. This makes great leftovers as well.

  • brennaeg Posted: 10/13/10
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    Very good! Served with mashed potatoes and added frozen peas at the very end as other reviewers had suggested. Also, I just threw in baby carrots instead of taking the time to chop them all up. My husband said it was better than his grandma's! Quite a compliment!

  • twinsucf Posted: 01/12/09
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    Delicious! I used the oven method and cooked for about 3 hours. It turned out perfectly.

  • redsox19762 Posted: 10/12/09
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    This was amazing. The only change I made was to serve it over mashed potatoes instead of the noodles. Also, I cooked it in the slow cooker on high for 2 hours and low for about 6. Really really delicious. Make sure you serve it with a good bread - otherwise you'll wish you did!

  • peach5757 Posted: 10/25/09
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    I didn't find this recipe all that exciting. It's decent, but I thought it was a bit labor intensive for the end result. I probably wouldn't make it again. I would prefer making a great beef stew recipe over this.

  • KathyTX Posted: 03/17/09
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    This was the perfect dish for our rainy day!!! We served this over rice. Yummm...

  • ginny77 Posted: 11/09/08
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    Even minus the garlic and onions (husband is allergic) this recipe is wonderful! I also love how easy it is to make. I used the oven method and the beef was perfection. Served it over noodles with some parmesan. We love stews, and this is one of the best!

  • CheriB Posted: 11/09/08
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    The flavor of this dish was great, but the consistency of the "stew" was too liquidy. Next time, I would either flour the meat before browning or remove the liquid and thicken it like a gravy.

  • srfrgrl Posted: 02/16/10
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    One word review: YUM. I used beef stew meat and fire roasted chopped tomatoes, but otherwise everything according to the recipe. I used a large, deep skillet to brown the meat, etc., then poured into the crockpot for the remaining time. Husband was skeptical of the stew meat, but raved about the final product. Definitely a keeper!

  • kpaquette Posted: 01/22/09
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    I'm not a huge fan of beef stew - but this one came out absolutely fantastic. I used the oven method. The meat was very tender - I have to think if it comes out dry it's either your meat or your crock pot. My only variations were using veal stock instead of beef stock and following other reviewer's advice by adding a heaping tsp of cornstarch in the last 30 minutes of cooking. Served over egg noodles. I inhaled it. Hearing how much better the leftovers are, I can't wait!

  • EVC7599 Posted: 03/08/10
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    I have tried many beef stew recipes and this one is the BEST! I do it in the slow-cooker (2h30 on High + 3h30 on Low), use whole baby carrots and dried herbs. It comes out just perfect every time! Great with noodles, rice or mashed potatoes!

  • polosteph9 Posted: 12/12/09
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    Very easy to make and so delicious! I used mashed potatoes instead of the noodles. I will deffinitely make this again! This will impress the in-laws, but it's also appropriate for a cold winter day with just the husband. I didn't use the fresh herbs, but substituted a 21 spice mix.

  • 120261 Posted: 03/09/10
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    Made it for the first time and it was THE BEST. I used herbs de provence for the seasoning. Cooked it on top of the stove and then in the oven for a couple of hours. I used baby carrots and a couple of small potatoes. It was tender and delicious. Next time I will try the slow cooker. The best beef stew recipe I ever made. It will be on my list of favorites. Delicious even for company.

  • JenniferMcClain Posted: 01/31/10
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    Will make this one again and again! My kids (ages 2 & 4) ate this very well. Comes together quickly, even though it requires a significant cooking time.

  • EllenDeller Posted: 02/25/10
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    As reviewer #113, I'll just say that it's truly delicious. My only changes were to add mushrooms and, at the very end, some frozen peas and chopped flat-leaf parsley. It cooked about three hours, but the pieces of meat I used were rather large.Oh, and I doubled the fresh rosemary. Herbs are amazing, meat is succulent. Served with buttermilk mashed potatoes.

  • HealthyBrandy Posted: 12/29/08
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    I followed the recipe, but it ended up being to dry. Tasty, but the meat was too dry. Will try another beef stew recipe.

  • crandall123 Posted: 02/17/09
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    Fantastic! Easy and flavorful.

  • sharons2 Posted: 11/27/09
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    very good and easy to make. can serve with white rice instead of noodles.

  • QueenCourtney Posted: 12/08/09
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    What can I say that the others didn't? This was so good, I couldn't believe my tastebuds. I made this for me and my boyfriend's Anniversary dinner, and I was a little worried that it wouldn't be that great.... but it was KILLER. I floured the meat before browning, added 8 oz of organic mushrooms, organic tomatoes with garlic/oregano/basil added, and served atop Betty Crocker roasted garlic mashed potatoes. If you are hesitating making this, DON'T. This will be a classic favorite for me.

  • debb107 Posted: 10/31/09
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    Smelled Great! The meat was tender but very dry. I may have cut the pieces to small. I also added mushrooms and I felt that the broth was too thin.

  • trophymomha Posted: 01/12/09
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    This recipe is delicious and easy. Just prep and put it into the oven or slow cooker and forget it till dinnertime. It has a deep, rich flavor and fills the whole house with a wonderful aroma while it cooks. I would highly recommend this dish and have made it several times. My family loves it.

  • Dougal13 Posted: 01/22/09
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    Followed the recipe exactly with spectacular results. Flavorful and great as left overs. Make sure to have some bread on had to soak up the extra juices!

  • PhilMA Posted: 01/19/09
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    Great stew! I did the slow cook method (turned it to low about 2 hours in). It was a little watery, so added a small can of tomato paste just before serving to thicken. Fabulous! Will definitely make again

  • Monkeymom Posted: 01/21/09
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    Yuck. We were having guests for dinner on a very cold night so we were in the mood for a good stew; needless to say, I was really disappointed. This was too tangy - and I usually like tangy - but the clove flavor was the major detraction. Four adults ate this for dinner and only one person liked it.

  • Alohahoneypie Posted: 01/11/09
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    I enjoyed this dish as did my family. It needed a little more flavor so I doubled the thyme and pepper. I used herbs de provence on the beef before braising. and I put four more sprigs of thyme on the top and removed them before serving. I served with roasted garlic mashed potatoes and a wheat baguette. I made a spread for the bread out of an head of roasted garlic, olive oil, spices and balsamic vinegar. Tasty!

  • TrishK1 Posted: 01/13/09
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    Easy & delicious! I started it the night before and had my son put it into the oven for 3 hours. Served it with egg noodles & a mixed green salad. All the family loved it!

  • faeriegrl71 Posted: 01/19/09
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    this is, by far, my favorite "beef stew"-type recipe! it is delicious!!

  • eatingood Posted: 10/22/10
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    Besides being so incredibly easy - this looked and tasted wonderful! I did mine in a slow cooker, on low for about 10 hours. It was perrrfect. I served it over some mashed yukons - nummy!!

  • MariaGC Posted: 01/24/09
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    This recipe was delicious & my whole family enjoyed it. The only changes I made were to use brandy instead of the wine (I didn't have red wine), and I used additional beef broth. Also, I used a small amount of corn starch at the end to thicken the sauce. I would definitely make it again.

  • mmandavis Posted: 10/27/10
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    Very tasty. Next time however, I think I will add mushrooms because the sauce has such good flavor and maybe potatos. However, I would probably add more beef broth because if you cook it long enough you don't want it to get too dry.

  • latenitemom Posted: 03/11/11
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    Really nice blend of flavors. Definite keeper. Have cooked both in dutch oven and slow cooker. Recipe is excellent as is for dutch oven. First time in slow cooker, didn't make any changes; broth flavors too thin since there's little evaporation in slow cookers. Next time in slow cooker, cut liquids in half; flavors good but a little too concentrated. Will try 3/4 of liquids next time in slow cooker.

  • vaanders Posted: 02/24/09
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    Yum! I followed the slow-cooker instructions and served over mashed potatoes. Very good! I think previous reviewers who complain that the dish was too dry probably need to make sure their crockpot lid is tight--mine leaks steam and I covered it with saran wrap to make sure I didn't lose moisture and it turned out very well. I will be sending this out to friends as a recommended recipe!

  • larsadylan Posted: 02/19/09
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    This IS somehow better than other slow cooker stews. My husband and kids love it. I serve it over mashed potatoes. This is true comfort food.

  • Janetcanter Posted: 09/26/09
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    Fantastic beef stew !!!

  • iantam Posted: 10/27/09
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    I just made this last night and it was very good! I didn't have fresh herbs, so I added alittle bit of Herbes De Provence to it (just a dash) and it tasted great. Just the right now amount of wine. Great recipe! I think I would have served it with potatoes though. :)

  • purkle7 Posted: 02/13/11
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    Wow... This smelled incredible while cooking and tasted even better than it smelled! Like others stated I was surprised at the amount of garlic you needed to use (I even doubled the recipe and needed 24 cloves) But you honestly couldn't taste the garlic in the dish. Everything blended together nicely. And I'm not a tomato fan and normally would of left out the diced tomatoes but decided to try new things and I'm glad I did, the entire dish was wonderful! Everyone, including the kids loved it. For sides I made mashed potatoes and we had a nice italian bread loaf and a side salad and all went perfect with the meal. DEFIANTLY make sure you have bread b/c the bread tastes great when your dipping it in the gravy on your plate! All my guests loved this recipe and I'm on here to not only review the recipe but to e-mail the recipe to my guests.

  • krispy6372 Posted: 04/06/09
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    Wow - this recipe was really fabulous. I couldn't stop eating it! I cooked mine in a slow cooker - I'd recommend reducing the cooking time or cooking on low rather than high as the recipe says. i cooked mine on high for 2 hours and low for 2 hours and it was definitely done!

  • Melissa95070 Posted: 11/07/09
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    Good recipe. Made a few changes based on reading reviews - I dipped the beef in flour before putting in pan, sauteed 8 oz mushrooms and added to dish before putting it in oven. I added sprigs of rosemary and thyme to the dish before cooking. I substituted crushed tomatoes which worked well. I did not have any problems with the sauce being too thin.

  • Linda5 Posted: 10/21/09
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    This receipe was so good! The flavor was wonderful! I subtitued dried rosemary/thyme for the fresh and cooked in a slow cooker. My Husband and I really enjoyed it. The receipe would be great for a special occasion or an everyday meal. This is a keeper!

  • sarasotacook Posted: 12/04/09
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    This dish was wonderful. I used my cast iron dutch oven and cooked for 3 hours. I ended up adding more of the beef broth at the last 30 minutes. I also substituted pasnips for some of the carrots and added 8 oz of sliced mushrooms. Once the prep work is done it really cooks itself.

  • JillyEC Posted: 06/22/09
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    very good - husband liked it, too. i added some cornstarch to thicken it up a bit.

  • JustinaD Posted: 01/24/10
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    Extensive prep time. Smelled delicious while baking in the oven and beef was really tender, but basically tasted marginally better than your average beef stew. My husband really enjoyed it, but I will not be going through all that trouble for this dish again. (I did add mushrooms, as recommended by other reviewers, but still... it's just beef stew.)

  • Melissa R. Posted: 02/19/10
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    This recipe is a ROCK STAR!!! AMAZING every time I make it. It's my hearty go-to favorite....I even take it to friends when they are under the weather and they ALWAYS ask for the recipe.

  • nquilting Posted: 09/27/09
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    This stew is amazing. I did add extra veggies...carrots ,onions ...and I lightly dusted the meat with flour before browning.Added extra broth . I then put this stew into a Dutch Oven ( Ceramic coated Cast Iron Baker ) I put the temp to 300F for three hours and instantly it thickens itself into a wonderful stew with moist tender meat and lots of veggies. A winner! I have made it about 8 times and it turns out great every time.

  • love2coooook Posted: 11/29/09
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    This was very good, definitely a homey comfort dish. Followed the directions to a T, except used diced tomatoes with basil and garlic. Served alone (aside from the leftover merlot) for a simple Sunday supper for my husband and I. Will definitely be making again; wonderful flavor and easy clean up! Next time, will add mushrooms as others have suggested.

  • rmiller415 Posted: 12/18/09
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    I pretty much threw everything but the garlic in to the crock pot (I put 2 cloves of garlic in) and let it cook on low for 7 hours. Delish!

  • Gar102 Posted: 09/28/09
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    Very simple and tastes great.

  • kdmccrayz Posted: 09/30/09
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    Of the handful of beef stew recipies i've tried, this i by far the easiest and tastiest. I cook mine in the oven since i never seem to get it in the crock pot early enough. It always comes out tender and juicy. We eat it with whole wheat egg noodles. We liked it so much we made it every month last winter and are already planning to have it again this fall!

  • 2cooks Posted: 11/16/09
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    Thought this was absolutely wonderful! Used fresh herbs from my garden. The meat was incredibly tender. Loved it!

  • danab975 Posted: 02/12/11
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    My family and friends love this dish! I have tried this in my Creuset dutch oven using boneless skinless chicken breasts and thighs with either white wine or red, adding parsnips and peas. I also use one large can of diced tomatoes - 28 oz.instead of 14. I serve it with crusty rosemary bread instead of noodles, a green salad and large glass of wine in front of the fireplace - what could be better?

  • acsmith321 Posted: 11/08/09
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    This was absolutely spectacular! The meat was incredibly tender and flavorful after a day of cooking in the crock pot. Like the other reviews, I cooked on high for 2 hours and then lowered the temp to low for another 2 hours. It say on warm for another hour before we got to it and it was still amazingly tender and delicious. The house smelt intoxicating after walking into it after being gone most of the afternoon! I am a garlic lover but was slightly skeptical about how 12 garlic cloves would affect the taste of the dish - when all was said and I done I could barely taste it! Next time I make this, I will probably add more. Definitely recommend this for a weeknight dinner at home & even if you're having guests over!

  • manders01 Posted: 08/21/10
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    I used the slow cooker method to make this and thought it was okay. It smelled phenomenal while cooking but didn't retain much of the spice flavor I was hoping. I will try this again with the oven method and maybe with a bit more spice.

  • mrsluber Posted: 10/28/09
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    This got a "WOW!" from the family! The meat is so tender and just falls apart and yet still a touch of red inside, which we prefer (med rare). It was absolutely delicious! Definitely made our house cookbook and will repeat!

  • Carl C Posted: 10/22/09
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    Wonderfully savory recipe. Simple, but has everything it needs for that juicy, brothy slow-cooked beef taste. I prefer it this way sans potatoes - gives it versatility to be served with any carb (or none if you prefer). The fresh herbs really help. I used oregano instead of the thyme since I had it in the herb garden. This dish works great for a family dinner, or for a party. And the meat is still deliscious after a day or two in the refrigerator.

  • evemarie Posted: 01/30/10
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    I wanted to like this recipe more than I did. It was a lot of trouble, even making in the slow cooker. Took a long time to brown the meat adequately. There was not much liquid left over at the end of cooking, so it wasn't as "stew-like" as I thought it would be. Since it tasted like bolognese, we ate with pasta. We might try it again, but next time we will probably add some chili flakes or even chipotle for heat. Flavor was just kind of blah.

  • myalliby Posted: 02/01/11
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    Would like the sauce to be thicker. Will try again and reduce sauce or add a thickener.

  • nwammel Posted: 01/22/10
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    Delicious!!!! Even my three year old loved it! It was not a wet stew, but it was a delicious topping. I did not have egg noodles, so I used some wheat pasta variety that started with a g from central market which really clung to the yummy stuff. I used Menage a Trois red. Yummy! (Plus it smells awesome-my husband said that he could smell it from the driveway.)

  • dianenaples Posted: 01/08/10
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    Excellent and so easy. I served it as a stew and just added more broth & wine.

  • SeacoastCook Posted: 02/01/10
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    Absolutely fantastic. I hardly ever eat red meat and decided I wanted something hearty and healthy so I took my changes with this recipe. What a pleasant surprise! I don't have a slow cooker, or a legit dutch oven so I braised the beef (used Cabernet Sauvignon) and prepared as instructed, then transferred to a ceramic baking dish when it came time to place in the oven. Complicated, but it worked. I divided the servings up into 6 Tupperware containers and have lunch for the week. This freezes well too - I have the noodles in the container with the beef mixture and broth. Just tested this out for lunch and works perfect.

  • KNWOLF Posted: 03/21/11
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    This recipe really is FANTASTIC! I have made it a couple times now. I have served it over egg noodles as recommended...but found it much better over polenta. The flavor is so classically yummy! I have made this only in the slow cooker and the timing is right on...the meat comes out very tender. BEWARE though, it takes a good hour of prep work before you can put in in the oven/slow cooker. Worth the time though!!

  • CaliMommy Posted: 02/15/11
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    This was an incredible dish. The meat just melted in your mouth. I had a 3lb roast, so I doubled the recipe. Turned out great and next time I'm going to add some crimini mushrooms during the last 45 min of cooking. I used a Shiraz wine, but I bet a nice Zin or even Chianti would be wonderful too. Served it over noodles with bread. My preschooler and toddler loved it. It's so simple to make...don't let the name fool you!

  • steponme Posted: 12/03/10
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    This is delicious, taste even better the next day. Smells so good cooking!

  • DApplegate Posted: 10/07/10
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    I have made this many times. Always a hit with company.

  • traiaberg Posted: 10/20/10
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    Loved it I also used baby carrots instead of diced. The meat was extremly tender and very tasty. I cooked it my slow cooker and the house smelled amazing all day long. Great as a leftover too....added a loaf of crusty bread to soak up the tasty sauce.

  • janetmariee Posted: 09/15/10
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    So good, I'd definitely make it again. Did all the prep work the night before and used slow cooker so it was very easy.

  • CurlyLisa Posted: 09/19/10
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    I love this dish. It is a cold-weather staple in my house. In fact, I often freeze the leftover portions to enjoy later. Tastes great reheated as well.

  • Hold2aDream Posted: 07/25/10
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    It was SOOOOO good! I would definitely pay to eat this at a restaurant, and I definitely will serve this to company! I was going to take some of the leftovers to my Dad tomorrow, but my husband won't let me! After his second helping and his tummy could hold no more, he said he wanted to take it and just rub it all over his body! LOL!!! (I used the beef from short ribs instead of the chuck roast because it tends to be more tender and tasty, but that was the only change I made.)

  • Jennette Posted: 11/03/10
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    This recipe is my drug of choice....yummy. I over induldge each time! Made as instructed and I like it in the oven instead.

  • Chartnett Posted: 02/20/11
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    This came together quickly and the beef was very tender. I modified the recipe slightly and added baby yukon gold potatoes as well as Herbs de Provence instead of the rosemary and thyme. I served mine with homemade crusty sourdough bread. I'd make this again.

  • TLMKozak Posted: 10/26/10
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    Always worth making! Fresh baked bread is a plus but not necessary. Perfect for everyday or special guests. I use a cabernet sauvignon when making.

  • adminasst Posted: 10/27/10
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    The beef is incredibly tender and tastes great. Even the non-meat lovers in my family love this recipe.

  • JillianG Posted: 01/08/11
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    This recipe is amazing. I made it last Sunday for no particular reason other than it looked good. I moaned the entire time I ate it lol. And I am making it again tomorrow for friends (following Sunday) because it was so good! I have been excited about it all week! I am going to have to increase the recipe, I hope it comes out just as good as the first time. Hands down the BEST beef stew I have ever ever had. I LOVE IT! YYUUMMM!!

  • carmed Posted: 01/10/11
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    BEYOND AMAZING. By miles, the best beef recipe ever. This is definitely in my regular rotation now...I crave it!!! I have made this many times, and I must add that this last time I made it in a dutch oven, and I liked it better than cooking it in a normal covered casserole dish or crockpot (i have tried all methods). The sauce gets thicker. I make this exactly how the recipe says, sometimes with fresh herbs, sometimes dried, depending on what I have. It is still delicious even without fresh herbs. I have also experimented with several types of red wines - cabernet, pinots, etc. I just tried a malbec and thought that was delicious!

  • cutpiegtc Posted: 01/11/11
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    This is a great, lightened-up version of beef burgundy. I added a teaspoon or so more olive oil at the beginning; found 2 wasn't quite enough to cover that much garlic. Also I doubled the amount of wine, even though that added extra calories. Next time I might add even more wine - the "regular" beef burgundy recipe I use calls for an entire bottle, so it just doesn't taste right with only a cup of wine. Also added mushrooms. Served over mashed potatoes. Lovely!

  • ldhall Posted: 01/17/11
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    So yummy! I am really just learning to cook with more flavor and new pots. I prepared this recipe on the stovetop and then oven (in a dutchoven). Turned out amazing! Have made twice already and will make again!

  • CookingCreation Posted: 02/24/11
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    I created an account on this site JUST to review this recipe. It is amazingly delicious. I am a food blogger with a husband who is rather picky about his food and he rated this an A+. You will not be disappointed. YUM!

  • kellyyyyp624 Posted: 02/14/11
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    This beef stew is absolutely amazing! I used already cut-up beef round cubes from the store, and it made the prep even simpler. I had all day to make this so I went with the "oven" method and the sauce got thick and rich. We served it simply over some medium egg noodles and it was a major hit. I will definitely be making this again, even for a dinner party or a special occasion.

  • EllsChick Posted: 09/11/11
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    This is a great recipe. I made it with the crockpot, as I love getting the work done early in the day and smelling the fabulous aroma all day! While you can buy stew meat already cut up, I like to buy my own whole chuck roast and trim it/cut it up myself; you get a better quality of meat that way, though it does add to the prep time of course. I also seasoned the meat with onion powder and dried rosemay and thyme (just a bit) in addition to the salt and pepper before browning; I find this adds another layer of flavor complexity and complements the fresh thyme and rosemary added to the dish when you combine all the ingredients. I served it over noodles flavored with just a bit of butter and freshly grated parmesan, but obviously meat like this would be excellent with potatoes, polenta, etc. as suggested by many here. I'm following Weight Watchers Points Plus and when I entered the nutritional info in the Points Plus calculator, it came out to be 9 points for a serving (with the noodles)

  • bkdice Posted: 10/17/11
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    I was pleasantly surprised how good this was! I did it in the slow cooker. I started it on low heat for the 1st 2 hours, and then on high heat for 4 hours. I added a stalk of celery and a shallot to my mix, and served with some roasted potatoes. Really flavorful, and the meat was so tender. I will definitely make this again!

  • Marcilovesfood Posted: 12/08/11
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    This is delicious! Hands down one of my favorite slow cooker recipes. I served it with brown rice instead of the noodles. Perfect for the colder months.

  • dporro Posted: 11/03/11
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    To the person who complained about the overpowering taste of the cloves--WHAT clove??? it says cloves of GARLIC (can't anyone read anymore?)

  • GatewayCook Posted: 11/04/11
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    This was delicious. I added ~4oz of white button mushrooms (sauteed in EVOO), then used the crockpot. I served it with polenta and brussel sprouts. Perfect for a chilly fall night! I did skip the "dash of ground cloves"...I read it, and skipped it, cause I figured it would be overpowering:)

  • deefromme Posted: 01/08/12
    Worthy of a Special Occasion

    Rich, delicious flavor with exceptionally tender meat. Baked in an iron dutch oven.

  • lcremin86 Posted: 12/29/11
    Worthy of a Special Occasion

    Very good but no more delicious than the simple irish stews my mother used to make. I used dried thyme since i have so much of it, no rosemary, white whine instead of red, and minced the garlic since i wasn't too sure how to crush it. I really don't think those 4 things could have brought it in such a different direction, though. It was still very good and i do plan to make again. Served on it's own with a some slices of warm, home made french bread.

  • kellergirl Posted: 01/12/12
    Worthy of a Special Occasion

    YUMMY! I would serve this to guests. Just made this last night and followed the recipe exactly. It all comes together pretty easily, biggest time issue is the prep of the garlic and trimming and cubing the beef. Next time I will brown the beef in two batches, I ended up with quite a lot of juice and had to drain it off(saved) to continue browning. My son and husband ate over egg noodles as recommended, I served mine over half a small baked potato. Will will be making this again.

  • lavm1978 Posted: 01/09/12
    Worthy of a Special Occasion

    Loved it. Easy, simple and tasty. dporro - it actually does call for a dose of ground cloves. who, exactly, can't read??

  • acmeinecke Posted: 02/01/12
    Worthy of a Special Occasion

    This is my new favorite recipe! I mean anytime you take meat, veggies, and fresh herbs and cook it in wine for hours, it's going to be a hit. The meat was so tender and the taste went all the way through each bite - penetrated the meat. I used the same pot (heavy dutch oven type pot) to brown the meat on all sides really well and cook the recipe in the oven for hours. I've found that using fresh herbs and using the same pot to retain all of those good brown bits for the sauce is especially important in this recipe.

  • tammyj1 Posted: 03/23/12
    Worthy of a Special Occasion

    Absolutely delicious! I buy grass feed beef and ask my butcher to cut into stew meat for me so I can save that prep time. I also use fire-roasted tomatoes. I like to serve over polenta, mashed potatoes or pappardelle pasta - each way is delicious. Esp. the leftovers on the second day!

  • lbeals777 Posted: 03/25/12
    Worthy of a Special Occasion

    Just ate this and it was so good. It just melts in your mouth! Such an easy recipe, especially if you decide to use already cut up roast. Great recipe.

  • mrsseals Posted: 10/07/12
    Worthy of a Special Occasion

    Great recipe. Used lean beef stew meat instead of trimming a roast. Saved time and it was special of the week. Great flavors. I will hold some of the oil used to sauté garlic the next time because it added some unnecessary grease to me. Otherwise, a wonderful dish to start the fall.

  • carolfitz Posted: 11/14/12
    Worthy of a Special Occasion

    Perfect as written for a cold & raIny day (like yesterday) or a cold & snowy day -- even if you have to make a run to the store in yucky weather. Have been making this since it was called "best beef" in CL's Sep '07 cover feature on excellent recipes. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html They've reduced the salt by 1/4tsp in this online version, the rest looks to be the same as the old magazine. Anyway . . . We follow the recipe, drying the large cubes & browning the meat in batches, but now always add about 3 wide strips of orange peel and use sun-dried tomato paste from a tube. If we bake, I seal the Dutch oven with foil before topping with the lid. If we make in the crockpot, I check for done before the 5 hours. Excellent. Usually start with large spinach-mushroom salad to get some veg on the table before the meat-and-noodle extravaganza.

  • Amy31773 Posted: 12/06/12
    Worthy of a Special Occasion

    JUST SAY "NO" TO CLOVES ! This ia a very good recipe, just a few comments: Leave out the cloves, they are SO strong! I agree with the reviewer who said she would add yukon gold potatoes next time. "Stew" is pretty watery eaten on it's own. Overall solid recipe, I've made both ways, in the stove takes a lot less time.

  • SandraLK Posted: 12/21/12
    Worthy of a Special Occasion

    I made this recipe as written and thought it was excellant! I served it over dumpling noodles with a crusty French bread on the side, which soaked up the sauce nicely. I did add peas to the original recipe, which I thought was a nice addition. With or without the peas, it wouldn't have changed my rating.

  • ktleyed Posted: 12/26/12
    Worthy of a Special Occasion

    This was fantastic, I made it just as written, a scrumptious meal and will definitely make again! No need to add flour, it thickened nicely all by itself. Served with the egg noodles, next time I'll add a salad. Perfect for a snowy wintery night.

  • marsi1982 Posted: 12/05/12
    Worthy of a Special Occasion

    The stew was certainly flavorful, but there was just a certain something missing. Maybe it would help if the onions and carrots were sauteed first. Maybe if you toss the beef in flour prior to browning so it would thicken the stew later. I don't know, but I just found it lacking.

  • Arilya Posted: 03/25/12
    Worthy of a Special Occasion

    We've made this recipe many times, and I prefer the dutch oven method, though it is delicious in the slow-cooker, as well. It is a hit with the whole family; we've made it for several large gatherings, as well as for small family meals. We made it according to the recipe for a long time, but have recently started to add a strip of orange rind before putting it in the oven, and it adds a really nice extra layer of flavor. Also, definitely don't use more than a slight sprinkle of clove, as I went a bit overboard once (it didn't even seem like that much) and it wasn't nearly as good. A very small amount does add a nice flavor, though. It isn't the thickest stew ever, but is nice and juicy with the noodles, or just some french bread to dip into it. I also definitely need to comment that the prep time is not to be underestimated, but it is completely worth it. Yum!

  • osequin Posted: 12/28/12
    Worthy of a Special Occasion

    This stew was so flavorful and delicious. The beef was cooked perfectly and extremely tender. I didn't put in any tomato paste and served it over rice. It was fairly simple to make and very filling!

  • hollyhm Posted: 10/29/12
    Worthy of a Special Occasion

    All three sons and husband loved this. My husband didn't even put hot sauce on it (dont ask!). I will double the recipe next time because it isn't enough for 3 hungry teenagers. Love the use of the garlic in this. Served with Caesar salad. Easily prepared ahead.

  • JKL033 Posted: 12/15/12
    Worthy of a Special Occasion

    This was absolutely fantastic. I did lightly coat the meat with flour prior to browning in skillet after reading some of the reviews. Also added potatoes. Vegetables came out perfectly cooked and the meat was so tender. Excellent flavor. My only gripe, somewhat unrelated: I wish CL would stop adding carb-y "side" items (for instance a baguette, or in this instance, the noodles) to the recipe itself and thus the nutritional information associated with the recipes.

  • coravd Posted: 09/23/13
    Worthy of a Special Occasion

    Definitely a hit! I took a chance at serving a new recipe with guests at the house and it couldn't have been a better choice! The only change (if it even counts as that) is using cooking sherry instead of red wine since I chose and cooked this on a Sunday, and of course the liquor store isn't open Sunday! No liquor store=no red wine.

  • Christir Posted: 01/27/14
    Worthy of a Special Occasion

    Sauce is rich and delicious. Meat was supper tender. We'll definitely mKe this again

  • Dragonpawz Posted: 11/05/13
    Worthy of a Special Occasion

    I made this recipe the exact way as listed. I also made it in the crock pot. The beef came out very tender, but the sauce was very watery and I would also cut down on the rosemary. Maybe the recipe should list that you should drain the can of diced tomatoes and need something to thicken the gravy.

  • JoshuaRR Posted: 11/10/13
    Worthy of a Special Occasion

    This recipe is a great weekend prep/make dish with leftovers for quick reheats for several days of fast dinners or easy lunches. I've made it several times and only made one change: lamb. Beef is good, lamb is excellent. Either way, a five-star dish that is both easy to make and stores well.

  • JoAnnWheeler Posted: 10/20/13
    Worthy of a Special Occasion

    Great recipe. Only change next time will be less salt. We don't use a lot in cooking so even cutting the amount to 1 tsp. made it a little salty for our taste. Was great served with mashed potatoes!

  • Bmflad Posted: 09/16/13
    Worthy of a Special Occasion

    Loved it! Made it exactly as directed, except that it cooked for four hours in my Dutch oven. It was great. I think the difference from many beef stews is the lack of celery and inclusion of tomato - both of which make this a very rich, sweet stew. Next time I'll add mushrooms with the other veg and peas at the end. I know I cooked mine for an extra hour, but I don't know what the folks are talking about when they say it is too watery.

  • bostondini Posted: 01/23/14
    Worthy of a Special Occasion

    I make this recipe often and it is fantastic. I would suggest staying with the meat cut mentioned as it brings a great texture and flavor to the overall recipe. A sweet red wine such as Barefoot or Tisdale are perfect for this.

  • theBreadmeister Posted: 10/21/13
    Worthy of a Special Occasion

    Made this tonight. I decreased the salt a bit, added orange peel (as per the Mar 2011 recipe) and increased the beef stock to 1 1/2 C. Served it w/o noodles, and it was wonderful! Will definitely be making this again and again.

  • kstuart623 Posted: 10/03/13
    Worthy of a Special Occasion

    So very good! Made it exactly as recipe instructed (forgot about the noodles and made mashed potatoes..which tasted great). Will definitely make this again!

  • LauraD318 Posted: 10/29/13
    Worthy of a Special Occasion

    Loved this - Followed the slow cooker method. The house smelled terrific all day and the meal was very tasty. Next time I will add peas as another reviewer suggested. The dish could use a little pop of color. Mushrooms too!

  • vpteacher Posted: 02/09/14
    Worthy of a Special Occasion

    I have made this three times. Twice served on mashed potatoes and once on polenta. Amazing!!

  • Limilley Posted: 09/28/13
    Worthy of a Special Occasion

    Wow, I will make this again and a again! Don't change a thing!

  • Lizeegrl Posted: 09/15/13
    Worthy of a Special Occasion

    Made this for dinner tonight. Very good!!

  • LauraR67 Posted: 11/07/13
    Worthy of a Special Occasion

    This recipe was simple and outstandingly tasty. Even my daughter who does not eat beef of any sort loved it. I loved that all the fat was trimmed off of the meat so it didn't wind up a greasy mess. The flavor was wonderful. I put it over Dutch egg noodles rather than the long ones that are pictured. I cooked it using the oven method exactly as the recipe stated (the dash of ground cloves was not even noticeable in the flavor...and certainly not overpowering). It was done a little earlier than I needed it, so I left it in the oven and put the oven on 'Warm' (170 degrees) for about 45 minutes longer. I have no idea what happened with the people who said it was too liquidy, but that was not the case at all with mine. It was nice and thick and went perfectly with the noodles.

  • Anngel Posted: 09/14/13
    Worthy of a Special Occasion

    I cooked this stew in slow cooker and for 5 hours my house smelled so delicious. Very easy and tasty.

  • PauletteMarie Posted: 12/10/13
    Worthy of a Special Occasion

    This recipe is outstanding. I prepared it as described, exactly, with no changes. After browning the meat I used the slow cooker 5 hour method. The depth of flavor and complexity in taste derived from this preparation was so rich. The slow cooker allowed time for me to prepare the rest of my meal with ease. I made individual thyme Yorkshire pudding, they puff up beautifully that way and act as a bowl to place the Beef Daube. I also served this along with Gratin Dauphinois and plenty of Bordeaux to drink. As my Thanksgiving guests arrived that Wednesday they all raved and wanted more. There were no leftovers. This was such a hit on a cold night. I recommend this recipe highly.

  • daneanp Posted: 04/06/14
    Worthy of a Special Occasion

    Perfect crockpot recipe. I cooked it on low for 6 hours and it came out perfectly. I can't help but think mushrooms would be a great addition. I served it over mashed potatoes. The family loved it.

  • lesliefo Posted: 10/04/13
    Worthy of a Special Occasion

    Meat & liquidity were perfect. Next time, additional veges would be nice, I think.

  • BlueToBlue Posted: 12/20/13
    Worthy of a Special Occasion
    Fremont, CA

    As soon as I saw this recipe I knew it would be fantastic and I wasn't disappointed. We'll definitely be having this again (and again, and again). I didn't think it would take 2.5 hours for the meat to be tender, so I upped the heat to 350 and cooked for around an hour and a half. I removed the cover partway through so that the liquid would cook down. Next time I might wait until partway through to add the carrots so they are a little less mushy. But both my husband and I thought it was excellent.

  • verobeacher Posted: 09/19/13
    Worthy of a Special Occasion

    Fantastic flavors - I used the slow cooker method (2 hours high and 2 hours low were enough) - I was concerned about the ground cloves, but it added a nice flavor to the dish that I haven't experienced before. My Dad said it is his new favorite dish!

  • ChrisBellaire Posted: 10/22/13
    Worthy of a Special Occasion

    I followed the recipe exactly except I used dried thyme instead of fresh, but was very disappointed in this dish. Thought it would be a deeper, richer flavor. We liked it fine, but it certainly wasn't WOW. We made it as a dry run for our dinner club but it wasn't good enough for company in my opinion, especially when considering the high cost of the meat and wine.

  • cookinkitties Posted: 01/19/14
    Worthy of a Special Occasion

    Made this last night for a group of friends while the snow was blowing and temps crashing. The chuck roast I had was a little over 3 pounds, so I adjusted the other ingredients accordingly. I did add some extra tomatoes but drained them first. Otherwise, I pretty much followed the recipe. I used a little more olive oil and browned the meat in batches. I also sautéed the onions and carrots for about 8 minutes, adding the garlic back for the final minute or two. Before I put the stew in the oven, I tasted it to adjust seasonings and it seemed to be a bit acidic. I used a trick my mother and grandmother always used when braising and added a generous squeeze of ketchup. Cooked in the oven for about three hours. Everyone raved about it. The meat was fall apart tender and carrots were very soft but not mushy. The sauce was fairly thick, not at all runny as some other reviewers found. I served with mashed potatoes but think it would have been excellent over polenta. Next time!

  • crewsnfamily4 Posted: 06/27/13
    Worthy of a Special Occasion

    This is a wonderfully filling and satisfying meal. I served over pasta but it would be just as good over rice or even quinoa. I used the crock pot method and threw everything in, skipping the browning step. It was outstanding and I will be making this again!

  • MaryEliz Posted: 10/20/13
    Worthy of a Special Occasion

    This dish was featured in the October 2013 issue as one of the "All Time Staff Favorite Recipes." My take? It was easy and tasty, my two favorite words in meal prep! Was feeling lazy so I seared a 2 lb. roast whole rather than cutting cubes, otherwise followed the crockpot recipe to the letter. The meat was tender enough after 5 hours to shred. We also served over mashed potatoes to soak up the yummy liquid.

  • TomandPaula Posted: 09/15/13
    Worthy of a Special Occasion

    This was a special treat when my wife made it for our family. It was incredibly delicious. We only made half the recipe since there are only 3 of us. The fun part of the meal was guessing the spices and herbs that she added to the dish as she was cooking it. We would definitely be glad to enjoy this again!

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