Daube Provençal

Daube Provencal is one of the best beef stews you can make. It's dark, rich and jammed full of flavor. The recipe is easy to adapt to a slow cooker, too.

Ingredients

• Olive oil

• 8-12 garlic cloves, smashed

• 1 medium yellow onion, diced

• 10-12 medium mushrooms, quartered

• 2 lbs boneless beef chuck, cut into 1-inch cubes

• 1 Tbsp. Herbs de Provence

• 1/4 to 1/3 cup flour

• 1 1/2 cups red wine

• 1/2 cup beef stock

• 2-3 large carrots, peeled and cut into large pieces

Directions

Preheat over to 300F.

Heat a 6-quart dutch oven over medium-high heat and add enough oil to coat the bottom. Saute the garlic for 2-3 minutes or until fragrant and then remove with a slotted spoon and set aside in a heat proof bowl.

Saute the onions until soft, remove and add to the garlic. Do the same with the mushrooms, adding more oil as needed.

Then brown the beef cubes well, add in the herbs and return the garlic, onion and mushrooms to the pot.

Dust the contents of the pot with the flour and cook for 2-3 minutes more. The mixture should look thick and pasty at this point.

Stir in the wine and beef stock and add the carrots. Bring the stew to a boil and then remove from the heat. Cover and place in the preheated oven.

Braise in the oven for 90 minutes to 2 hours.

Serve hot over buttered noodles or a macaronade (cheesy macaroni topped with browned bread crumbs).

Full printable recipe at http://ift.tt/1ViKiiK

bon appetit