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Provençal Beef Daube

Photo: Nina Choi; Styling: Lisa Lee

Total time 7 hrs, 19 mins
Yield 8 servings (serving size: about 3/4 cup)
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

Nutrition Information

  • calories 360
  • fat 22.5 g
  • satfat 8 g
  • monofat 10.6 g
  • polyfat 1.1 g
  • protein 30.2 g
  • carbohydrate 7.8 g
  • fiber 2.2 g
  • cholesterol 94 mg
  • iron 3.5 mg
  • sodium 516 mg
  • calcium 53 mg

How to Make It

  1. Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.

  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. 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. 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. Rehydrate mushrooms with boiling water; use soaking liquid and mushrooms to flavor risotto.

  7. Enrich soups and stews with soaking liquid and mushrooms.

  8. Use soaking liquid and mushrooms as the base for pasta sauce.