Beef Daube Provencal
A flavorful and hearty beef stew made in the slow cooker.
Servings: 6
Ingredients
- 2 teaspoons olive oil
- 6 cloves garlic
- 1 (2-pound) boneless chuck roast, trimmed of excess fat and cut into 2-inch cubes
- 1 tablespoon flour
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrots
- 1 1/2 cups diced onions
- 1/2 cup low-sodium beef broth
- 1 heaping tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh thyme
- dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 1 cup green peas
- 6 cups mashed potatoes
Instructions
- Heat a Dutch oven over low heat. Add oil and swirl to coat. Add garlic and cook for 5 minutes, stirring occasionally.
- Remove garlic with a slotted spoon and place in a slow cooker.
- Increase heat to medium-high. Sprinkle beef with flour and 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to pan and cook for 5 minutes, browning on all sides.
- Using a slotted spoon, remove beef from Dutch oven and place in slow cooker.
- Add wine to Dutch oven, bring to a boil, and use a wooden spoon to scrape the browned bits off the bottom.
- Add carrots, onion, beef broth, tomato paste, rosemary, thyme, cloves, diced tomatoes, bay leaf, and remaining salt and pepper.
- Bring mixture to a simmer and then pour into slow cooker. Give everything a good stir, cover and cook on HIGH for 5 hours.
- A few minutes before serving add peas and remove bay leaf. You can use frozen peas. It will only take them a few minutes in the slow cooker to defrost and cook.
- Serve with mashed potatoes.