Beef Daube Provençal

163 Reviews
ADD YOUR REVIEW
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on Time
40 Mins
Total Time
3 Hours 15 Mins
Yield
6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
By Lia Huber
October 2013
RECIPE BY Cooking Light

This classic French braised beef, red wine, and vegetable stew is simple and delicious. This recipe ran in a Thanksgiving weekend package. The stew was perfect for that Wednesday night before Thanksgiving when you have guests arriving, but still need to focus on prepping food for the next day. This perfectly balanced dish found its way into our regular rotation.

Ingredients

  • 2 teaspoons olive oil
  • 12 garlic cloves, crushed
  • 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 1/4 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 lower-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Dash of ground cloves
  • 1 (14.5-ounce) can diced tomatoes
  • 1 bay leaf
  • 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Nutritional Information

  • Calories 367
  • Fat 12.8g
  • Satfat 4.3g
  • Monofat 5.8g
  • Polyfat 0.9g
  • Protein 29.1g
  • Carbohydrate 33.4g
  • Fiber 3.9g
  • Cholesterol 105mg
  • Iron 4.3mg
  • Sodium 678mg
  • Calcium 76mg

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; 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 reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Step 3

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Step 4

Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.

Also appeared in: Cooking Light, November, 2004 ; Cooking Light, November, 2012

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Ratings & Reviews

SandieBakes's Review

PauletteMarie
October 03, 2013
N/A

BEST EVER!!

marsi1982
February 02, 2017
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.

yummm

tammyj1
February 22, 2016
Made this for dinner tonight, and it was amazing. I barely kept myself from eating the whole pot on my own

Wonderful Sunday Meal

crewsnfamily4
July 16, 2015
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.

sonoma1's Review

Arilya
November 13, 2014
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.

AlliStro's Review

joycew1948
October 16, 2014
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.

daneanp's Review

Lizeegrl
April 06, 2014
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.

vpteacher's Review

Koldriana
February 09, 2014
I have made this three times. Twice served on mashed potatoes and once on polenta. Amazing!!

Christir's Review

Limilley
January 27, 2014
Sauce is rich and delicious. Meat was supper tender. We'll definitely mKe this again

bostondini's Review

deefromme
January 23, 2014
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.