Beef Daube Provencal {French Stew}

There were such wonderful aromas in my kitchen today! I made one of my favorite recipes, Beef Daube Provencal. It is a French stew served over egg noodles.

Ingredients:

Olive Oil
10 garlic cloves, left whole
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 cup red wine
1 pound carrots, chopped
1 large onion, chopped
3/4 cup beef broth
1 tablespoon tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme
Dash ground cloves
1 (14.5 ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked)


Directions:

1.  It's a good idea to get all the veggies chopped up before you start cooking. I forgot to leave the garlic whole and sliced them instead. Oh well. I usually use a can of diced tomatoes, but I had some wonderful local tomatoes so I used those.

 

2.  Heat oven to 300 degrees. Heat EVOO in Dutch oven and saute garlic until browned. Remove garlic and reserve. Blot chunks of chuck roast dry and add kosher salt and pepper. Brown meat in Dutch oven in batches (be sure not to crowd the pan). Remove all beef and deglaze with red wine. Bring wine to a boil. 

3.  Add beff and accumulated juices back to pot. Add garlic, rosemary, thyme, and bay leaf. Next add tomatoes, tomato paste, onion, carrots, and beef broth.

4.  Braise in oven for 2 1/2 - 3 hours. Bask in the amazing smells wafting through your house.

5.  Serve over egg noodles. This is great with crusty bread!

Bon appetit!