More culinary paleo / gluten free (depending on day it seems) adventures…
This time.. “Beef Daube Provencal” or simply known as beef stew w/ red wine.
- 2 teaspoons olive oil (I use more like 2 Tbs., adding the extra as I browned the meat)
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes (2 pounds is nearly 6 servings .. just fair warning if you are eating solo .. it is a bit much!)
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot (I would add celery or something additional)
- 1 1/2 cups chopped onion (I didn’t use these ..)
- 1/2 cup less-sodium beef broth
- 2 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Chopped fresh thyme (optional)
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan in small batches. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil and then move to a slow cooker; cover, and cook on HIGH for 5 at least hours. (turn down to low 1 hr before eating).
That is it.. I made this for me and my daughter. She enjoyed it… a definite dish I will make again, though I may use vegetable broth to lower salt content.