Today is Sunday. I feel compelled to mention that because I'm not sure when I'll finish this post. The hubby and the little man are watching football together today, both dressed in Bears shirts, giving me time to run errands, take a nap, and cook some supper. I'm trying to make use of some of my fresh herbs before they're gone for the season (I give them maybe another week), and I couldn't resist trying this recipe, which is a modified version of a Cooking Light recipe.
You can either bake this recipe in the oven or use a slow cooker, so I'll include both methods in the instructions. The recipe does call for a bit of prep work -- it's not my favorite kind of dump-and-go slow cooker recipe -- but it's perfect for a weekend when you might have some extra time.
Beef Daube Provençal
2 tsp. olive oil
6 cloves garlic, crushed
2 lbs. boneless beef roast or steak, cut in 2" cubes
1 1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1 c. red wine
2 c. chopped carrot
1 1/2 c. chopped onion
1/2 c. beef broth
1 Tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
1 14.5-oz. can diced tomatoes (undrained)
1 bay leaf
Cooked egg noodles
1. Heat oil over low heat in a Dutch oven. Add cloves and garlic and cook about 5 minutes, or until garlic is fragrant. Remove garlic and set aside.
2. Turn heat to medium-high. Add beef, and sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
Brown on all sides, and remove from pan.
3. Pour wine into pan and deglaze pan, scraping up bits from bottom of pan. Bring wine to a boil and return beef to pan.
4. Add remaining ingredients except egg noodles, and bring mixture to a boil.
5. If baking in the oven, cover and bake for 2 1/2 hours at 300 degrees. If using a slow cooker, pour mixture into slow cooker and cook on high for 5 hours.
6. Discard bay leaf, and serve over noodles.