Beef Daube (because everything sounds better in French)

If the words “beef stew” make you think of an unhealthy concoction in a can, you’re missing the boat! The French have long known that the cure for the winter blahs involves a bubbling pot of beef, slow cooking with vegetables, red wine, and stock. Pair this version of their traditional “Boeuf Daube” with a loaf of crusty bread and a bright green salad (one made with spinach, sliced oranges, and toasted walnuts in a citrus vinaigrette sounds about right) and you have the perfect dinner to warm you from the inside out. God bless the French.

Beef Daube
adapted from Cooking Light 2004 

serves 6

1 Tbsp. olive oil
3-4  garlic cloves, crushed
1  (2 lb.) boneless chuck roast, trimmed and cut into 2-inch cubes
1  tsp. kosher  salt
1/2  tsp.  freshly ground black pepper
1  c.  red wine
2  c. chopped carrot
1 1/2  c.  chopped sweet onion
1  c.  beef stock or beef broth
1  Tbsp.  tomato paste 
1 tsp.   chopped fresh rosemary
1  tsp.  chopped fresh thyme
1  (14.5-oz.) can diced tomatoes, undrained
1  bay leaf 

3 c.   hot cooked whole wheat  noodles
1. Preheat oven to 300°.
2. Heat oil in a Dutch oven over low heat. Add garlic; cook 3-4 minutes, stirring occasionally. Remove garlic with a slotted spoon; set aside
3. Increase heat to medium-high and add beef to pan. 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, salt, pepper, carrot, and next 7 ingredients (through bay leaf); bring to a boil.
4. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: You can also make this in a slow cooker/crockpot. Simply complete steps 1-3 and transfer mixture to the slow cooker. Cover and cook on HIGH for about 5 hours.

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