Thursday, February 4, 2016

Beef Daube Provencal

We have had unseasonably warm weather around here recently. Warm (40's - which is warm for winter) and sunny. Like the kind of weather that makes your heart ache for spring, but also fools you into possibly putting away winter gear weeks, if not months, too early. We've been doing spring type things like organizing the garage, riding bikes, playing at the park, taking hikes like this one a couple of weeks ago, and another amazing one (blog post coming soon) this past weekend.

But at the end of the day, we are still enjoying coming home to flannel pajamas, warm beverages, good movies, games of checkers, and hearty food. It is the dead of winter after all.


This recipe is one of the best ones I have made in a really long time. I'm talking restaurant quality. If I owned a bed and breakfast, this would be on the menu. And guests would return every season, because they would love the food THAT much. My brain has definitely made a love connection with this stew.

I bring you Beef Daube (pronounced Dobe) Provencal. It's French braised beef stew and you are going to love it.

Jeremy found this recipe with an internet search a while back. It's slightly adapted from Cooking Light, although trust me, it does not taste like you are saving any calories on this one.

For the record, I doubled this from the original. Our family loves leftovers (or should I say that I would rather build pillow forts with the boys than cook every.single.night). So if you're serving just a few people, don't mind cooking every night, or don't like leftovers, just cut everything in half.

Ingredients:
4 tsp. olive oil
12 garlic cloves. minced
4 pounds boneless chuck roast, cut into 1 inch cubes (I used 2 separate roasts)
2 tsp. salt
1 tsp. pepper
2 cups red wine
4 cups chopped carrots (I made thick slices)
1 large, or 2 small onions, cut into slivers (I diced some really small too. You're call.)
1 cup beef broth
3 Tbsp. tomato paste
2 tsp. fresh rosemary
2 tsp. thyme
Dash of ground cloves
2 14.5 cans diced tomatoes
2 bay leaves
1 16 oz. package egg noodles (or noodles of your preference)

 Alright. Get your things gathered up, preheat your oven to 300 degrees F., and get settled in for some time in the kitchen.

1.) Preheat oven to 300 degrees.

2.) In a dutch oven, saute the garlic over low heat in olive oil until the garlic is fragrant, about 5 minutes.


2.) Remove the garlic from the pan and set aside

3.) Increase heat to medium high, and add beef to the pan. Add salt and pepper to the beef, then brown on all sides. (I had to do this in 2 batches since I doubled the recipe.) It will take about 5 minutes (per batch). Once browned, remove the beef from pan.



4.) Add wine to the pan, scraping the pan to loosen the yummy brown bits from the bottom of the pan. Bring to a boil.




5.) Add the garlic and beef back in to the wine, followed by the remaining ingredients (NOT the noodles).

Garlic


Beef

Carrots

Onion

Broth

Tomato Paste

Rosemary

Thyme



Mmmmmmmm!

Ground Cloves

Canned Tomatoes
Bay Leaves


6.) Stir everything together and bring to a boil.

7.) The official directions are to cover and bake at 300 degrees for 2 1/2 hours. I actually ended up turning it down to 275 about half way through so we could go on a hike. This increased the time to about 4 1/2 hours. It was melt in your mouth tender when we got back. You can also throw this in a slow cooker for about 5 hours after the step where you brown the beef.


8.) About 30 minutes before it's finished, boil noodles according to package directions.


Put some noodles in the bottom of a bowl and top with a ladle of stew. Make sure you get plenty of broth. Also be sure you have an empty stomach for this one, because your taste buds will insist on seconds!


Bon Appetit!




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