Beef Daube Provencal

This classic French beef stew is simple and delicious! It may even be better the next day!  This is a recipe that I saw in Cooking Light magazine and adapted it to my family’s taste.  As you may know, I am a slow cooker fanatic, so I did mine a la slow cooker.  Enjoy!

Yield:  8 servings

Ingredients

2-3 teaspoons olive oil

4-5 garlic cloves, crushed  

1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1/2 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

3/4 cup red wine

2 cups chopped carrots (I used bagged matchstick carrots)

1 medium onion, chopped

1 cup beef broth

 1 small can tomato paste

1 1/2 Tablespoons herbes de provence

2  (14 1/2-ounce) cans diced tomatoes 

Salt & pepper to taste

1 package cooked medium egg noodles

Heat oil in a skillet over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with salt and 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.  

Place beef, garlic, wine, carrots, onion, beef broth, tomato paste, diced tomatoes, and herbes de provence in an electric slow cooker. Cover and cook on high for 5 hours or low for 7-8 hours. Add more salt and pepper to taste.
Serve over egg noodles in shallow bowls along with a tossed green salad and crusty French bread!