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Travel To Provence!

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The Wine Sauce Adventure.

Tender chunks of beef simmered in a rich, fully textured wine sauce.  A classic and beloved French dish, Beef Daube Provencal comes alive in your slow cooker!

The fresh spices and the wine combine to steep the meat in the most delicious, complex flavors. One who tried this dish suggested adding a big of orange peel.

You could also serve this dish with egg noodles. Others have tried it with polenta.

And of course serve this dish with wine! Perhaps wine from the Provence region or a nice Bordeaux.

Slow Cooker Beef Daube Provencal
Serves: 6


2 teaspoons olive oil
6 cloves garlic
1 (2-pound) boneless chuck roast, trimmed of excess fat and cut into 2-inch cubes
1 tablespoon flour
1¼ teaspoons salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrots
1½ cups diced onions
½ cup low-sodium beef broth
1 heaping tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1½ teaspoons chopped fresh thyme
dash of ground cloves
1 (14.4-ounce) can diced tomatoes
1 bay leaf
1 cup green peas
6 cups mashed potatoes


Heat a Dutch oven over low heat. Add oil and swirl to coat. Add garlic and cook for 5 minutes, stirring occasionally.

Remove garlic with a slotted spoon and place in a slow cooker.

Increase heat to medium-high. Sprinkle beef with flour and ½ teaspoon salt and ¼ teaspoon pepper. Add to pan and cook for 5 minutes, browning on all sides.

Using a slotted spoon, remove beef from Dutch oven and place in slow cooker.

Add wine to Dutch oven, bring to a boil, and use a wooden spoon to scrape the browned bits off the bottom.

Add carrots, onion, beef broth, tomato paste, rosemary, thyme, cloves, diced tomatoes, bay leaf, and remaining salt and pepper.

Bring mixture to a simmer and then pour into slow cooker. Give everything a good stir, cover and cook on HIGH for 5 hours.

A few minutes before serving add peas and remove bay leaf. You can use frozen peas. It will only take them a few minutes in the slow cooker to defrost and cook.

Serve with mashed potatoes.

Thanks to Christin of Spicy Southern Kitchen for the recipe and photo. To read more click here. Recipe adapted from Cooking Light Magazine.

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