2 ratings

Beef Daube Provencal

A step up from chili, but just as easy to make
Beef daube Provencal
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Serve this beef stew over cooked egg noodles or pasta.

This recipe appeared in the Chicago Tribune.


  • 2 Teaspoons olive oil
  • 12 cloves garlic, slightly crushed
  • 1 boneless chuck roast, 2 pounds, trimmed, cut into 2-inch cubes
  • 1 1/2 Teaspoon salt
  • 1/2 Teaspoon freshly ground pepper
  • 1 Cup red wine
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 5 carrots, chopped
  • 3 yellow onions, chopped
  • 1/2 Cup low-sodium beef broth
  • 1 Tablespoon tomato paste
  • 1 Teaspoon chopped each: fresh rosemary, fresh thyme
  • Dash ground cloves


Heat olive oil in a Dutch oven over low heat.

Add garlic; cook until fragrant, one minute.

Remove garlic with a slotted spoon; reserve.

Increase heat to medium-high.

Add beef, in batches, to pan.

Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Cook until browned on all sides, five minutes.

Remove beef from pan.

Add wine to pan; heat to a boil, scraping pan to loosen browned bits.

Stir in reserved garlic, beef, remaining 1 teaspoon of the salt and remaining 1/4 teaspoon of the pepper.

Add tomatoes and their liquid, bay leaf, carrots, onions, broth, tomato paste, rosemary, thyme and cloves.

Heat to a boil.

Place beef mixture in slow cooker.

Cover; cook on high five hours.

Discard bay leaf.