Hello! Happy Wednesday! How’s the weather in your part of the world? We’re starting to reach cooler, more season appropriate temperatures in these parts, and so my spiral into all things comfort food has begun. The first major new comfort food dish of the season is this Beef Daube Provençal, and it is so good!
Like we’re talking go-grab-a-recipe-card-and-write-it-down-immediately-so-that-you’ll-never-ever-lose-it good!
The first thing that I loved about this recipe is that the flavors reminded me of a hybrid of my mom’s roast and Swiss Steak recipes, which are two of the ultimate comfort food recipes from my childhood. The hints of Swiss Steak com from the use of diced tomatoes and tomato paste, but I don’t feel as though the tomatoes were too pushy. Landon’s not a big tomato fan in any of its forms, but he didn’t complain about the tomatoes in this dish, so that must mean they weren’t too apparent.
Also, the cooked carrots in this recipe are the bomb! They are perfectly tender and soak up all of the beef and red wine flavor. Little pieces of heaven! Next time I make this recipe, which might be this weekend, I think I’ll try adding another cup of carrots just so that I have more than enough to go around.
This roast turns out to be so tender and the crushed garlic adds warmth to the dish. You’ll seriously be shocked that this recipe didn’t take all day to prepare! And though this recipe might sound like a dozy, it’s a breeze to pull together!. Plus, if you can’t be home to babysit the oven, you can easily prepare the dish according to the directions, and then instead of placing it in the oven, place it in the slow cooker for 5 hours on low. Easy peasy!
You can choose to serve this dish two ways: as a stew or as a traditional roast. Both are total winners. I served the beef and accompaniments over egg noodles drizzled with broth this time around, but I think it would be totally delicious over mashed potatoes or creamy polenta. You really can’t go wrong! Enjoy, my friends!
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 2 lb boneless chuck roast, trimmed of excess fat and cut into 2-inch cubes
- 1 ¼ teaspoons salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrots*
- 1 ½ cups chopped yellow onion
- ½ cup low-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
- 4 cups cooked medium egg noodles*** (approximately 5 ½ cups uncooked noodles)
- Heat a medium-sized Dutch oven over low heat. Add the oil and swirl to coat the bottom of the Dutch oven evenly. Add the crushed garlic and cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic using a slotted spoon and set aside for later.
- Increase the temperature to medium-high. Add chuck roast cubes to pan and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Brown on all sides for 5 minutes. Remove beef from pan and set aside.
- Add wine to pan and bring to a boil, scraping the bottom of the pan to loosen the brown bits leftover from browning the meat. Add the reserved garlic and beef, along with the remaining ¾ teaspoons salt and ¼ teaspoon pepper. Add the carrots, onion, beef broth, tomato paste, rosemary, thyme, cloves, and stir to combine. Add bay leaf and bring to a boil.
- Cover Dutch oven with lid and bake at 300 degrees for 2 ½ hours, or until beef is tender. Discard bay leaf once cooking is complete. Serve over egg noodles.
**I actually didn’t add the dash of ground cloves because I couldn’t locate them in my mess of a spice cabinet anywhere. The recipe worked perfectly without it, but I think it could be a unique addition to the flavor profile, so feel free to go about it either way.
***I cooked my egg noodles in diluted beef broth to give them a bit more flavor. Toss them in a little bit of butter if you’re feeling extra indulgent!
This dish can be served as more of a stew or more along the lines of a traditional roast – your choice! I think the roast would also be delicious over mashed potatoes or creamy polenta.
Recipe from Cooking Light.