PROVENCAL BEEF STEW RECIPES

Name: Beef Daube Provencal
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8 servings.
Cuisine: Europe, French
Ingredients: 2 teaspoons olive oil; 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes; 1-1/2 teaspoons salt, divided; 1/2 teaspoon coarsely ground pepper, divided; 2 cups chopped carrots; 1-1/2 cups chopped onion; 12 garlic cloves, crushed; 1 tablespoon tomato paste; 1 cup dry red wine; 1 can (14-1/2 ounces) diced tomatoes; 1/2 cup beef broth; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 bay leaf; Dash ground cloves; Hot cooked pasta or mashed potatoes; Fresh thyme leaves, optional

BEEF DAUBE PROVENCAL RECIPE: HOW TO MAKE IT

Beef Daube Provencal Recipe: How to Make It image

This dish is perfect on cold winter days, especially after we have been out cutting wood or white-tail hunting. If you are lucky enough to have venison, try it here for melt-in-your-mouth goodness. —Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 30 minutes

Prep Time 30 minutes

Cook Time 05 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

2 teaspoons olive oil
1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
1-1/2 teaspoons salt, divided
1/2 teaspoon coarsely ground pepper, divided
2 cups chopped carrots
1-1/2 cups chopped onion
12 garlic cloves, crushed
1 tablespoon tomato paste
1 cup dry red wine
1 can (14-1/2 ounces) diced tomatoes
1/2 cup beef broth
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 bay leaf
Dash ground cloves
Hot cooked pasta or mashed potatoes
Fresh thyme leaves, optional

Steps:

In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Nutrition Facts : Calories 237 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

OVEN BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Oven Beef Stew Recipe: How to Make It - Taste of Home image

No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. —Debbie Patton of Westchester, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 45 minutes

Prep Time 15 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

Steps:

In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.

Nutrition Facts : Calories 268 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 519mg sodium, CarbohydrateContent 25g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

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