Beef Daube Provencal - Plan to Eat

Name: Beef Daube Provencal - Plan to Eat
Prep time: 10 min
Cook time: 5 h 15 min
Total time: 5 h 25 min
Ingredients: Ingredients Original Ingredients = Serves 6 Scaled Ingredients = Serves 6 Display units in Metric Serves Change Yields 6 originally 6 2teaspoonsolive oil 6clovesgarlic 1(2-pound) boneless chuck roast trimmed of excess fat and cut into 2-inch cubes1tablespoonflour 1 1⁄4teaspoonssalt divided1⁄2teaspoonfreshly ground black pepper divided1cupred wine 2cupschopped carrots 1 1⁄2cupsdiced onions 1⁄2cuplow-sodium beef broth 1heaping tablespoontomato paste 1teaspoonchopped fresh rosemary 1 1⁄2teaspoonschopped fresh thyme dashground cloves 1(14.5-ounce) candiced tomatoes 1bay leaf 1cupgreen peas 6cupsmashed potatoes Save; 2teaspoonsolive oil 6clovesgarlic 1(2-pound) boneless chuck roast trimmed of excess fat and cut into 2-inch cubes1tablespoonflour 1 1⁄4teaspoonssalt divided1⁄2teaspoonfreshly ground black pepper divided1cupred wine 2cupschopped carrots 1 1⁄2cupsdiced onions 1⁄2cuplow-sodium beef broth 1heaping tablespoontomato paste 1teaspoonchopped fresh rosemary 1 1⁄2teaspoonschopped fresh thyme dashground cloves 1(14.5-ounce) candiced tomatoes 1bay leaf 1cupgreen peas 6cupsmashed potatoes

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Prep Time: 10

Cook Time: 315

Total: 325

Ingredients

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Ingredients Original Ingredients = Serves 6 Scaled Ingredients = Serves 6 Display units in Metric Serves Change Yields 6 originally 6 2teaspoonsolive oil 6clovesgarlic 1(2-pound) boneless chuck roast trimmed of excess fat and cut into 2-inch cubes1tablespoonflour 1 1⁄4teaspoonssalt divided1⁄2teaspoonfreshly ground black pepper divided1cupred wine 2cupschopped carrots 1 1⁄2cupsdiced onions 1⁄2cuplow-sodium beef broth 1heaping tablespoontomato paste 1teaspoonchopped fresh rosemary 1 1⁄2teaspoonschopped fresh thyme dashground cloves 1(14.5-ounce) candiced tomatoes 1bay leaf 1cupgreen peas 6cupsmashed potatoes Save2teaspoonsolive oil 6clovesgarlic 1(2-pound) boneless chuck roast trimmed of excess fat and cut into 2-inch cubes1tablespoonflour 1 1⁄4teaspoonssalt divided1⁄2teaspoonfreshly ground black pepper divided1cupred wine 2cupschopped carrots 1 1⁄2cupsdiced onions 1⁄2cuplow-sodium beef broth 1heaping tablespoontomato paste 1teaspoonchopped fresh rosemary 1 1⁄2teaspoonschopped fresh thyme dashground cloves 1(14.5-ounce) candiced tomatoes 1bay leaf 1cupgreen peas 6cupsmashed potatoes

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Instructions

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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.