Beef Daube Provencal
Adapted from Cooking Light Magazine
- Nonstick Cooking Spray
- 3 tablespoons crush jarred garlic (equivalent of 9 garlic cloves)
- 1½ pounds grass-fed angus round beef cut into 2 inch cubes
- 1 teaspoons salt
- ½ teaspoon ground black pepper
- 1 cup red wine (or lower-sodium beef broth)
- 2 cups chopped carrots
- 1½ cups chopped onion
- ½ cup lower-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary (1/3 teaspoon dried)
- 1 teaspoon chopped fresh thyme (1/3 teaspoon dried)
- Pinch of ground cloves
- 1 14.5 ounce can of diced tomatoes
- 1 bay leaf
- Spray a pan with nonstick cooking spray. Over low-medium heat brown garlic in the pan until fragrant, stir frequently so that it doesn't burn.
- Increase head to medium-high and add beef to the pan; sprinkle with ½ teaspoon salt and ¼ teaspoon ground black pepper. Cook until all sides are browned.
- Remove beef from pan, add 1 cup of wine (or beef broth) to the pan, bring to a boil and scape the pan to loosen the browned garlic and beef bits.
- Add beef and garlic mixture to the slow cooker cover with broth from the pan. Add all of the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5 hours.
- Serve with steamed cauliflower or your favorite vegetables and baked sweet potatoes, boiled egg noodles, brown rice.