Beef Daube Provençal

HONESTLY ONE OF OUR FAVORITES!!! My husband gets so excited when I make this dish. It easy as well and can also be made in the Crockpot. Recommend for anyone! sooo good.

Apparently you are the one who cannot read, as it calls for a dash of ground cloves.

I love this recipe! Turns out every time (I've made it a handful of times). I've made it in the oven and the crock pot, really good either way. It is good enough to eat without the noodles. One of my favorite Cooking Light recipes.

Excellent. Added lots of mushrooms and served over baby white potatoes. Used the crockpot on low for about 6 hours. Great comfort food. We don't often eat beef but this will be repeated.

Cooked exactly as written and it was very good. My husband who is not fond of roasts ate seconds. I served it over mashed potatoes. I will make again.

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.

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

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

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.

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!

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.

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.

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.

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.

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.

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!

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.

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.

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.

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!

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

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!

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

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.

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!

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.

Made this for dinner tonight. Very good!!

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!

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

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!

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!

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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!

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.

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.

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

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

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.

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.

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:)

To the person who complained about the overpowering taste of the cloves--WHAT clove??? it says cloves of GARLIC (can't anyone read anymore?)

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!

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)

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!!

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.

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!

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.

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!

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.

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.

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?

Would like the sauce to be thicker. Will try again and reduce sauce or add a thickener.

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!

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!

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!

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!!

This is delicious, taste even better the next day. Smells so good cooking!

This recipe is my drug of choice....yummy. I over induldge each time! Made as instructed and I like it in the oven instead.

The beef is incredibly tender and tastes great. Even the non-meat lovers in my family love this recipe.

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.

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.

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!!

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.

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!

I have made this many times. Always a hit with company.

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.

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!

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.

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.

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.