Braised Beef Provencal Soups, Stews & Chilis

Ingredients

• 1 boneless chuck roast, approximately 2 lbs., trimmed and cut into 1-inch cubes
• 2 Tbsp. olive oil
• 15 garlic cloves, crushed
• 2 tsp. salt, divided
• 1 tsp. ground black pepper, divided
• 1 cup red wine
• 2 cups julienne carrots
• 2 cups sliced onion
• 3/4 cup beef consomme or beef broth
• 2 Tbsp. tomato paste
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 can (14 1/2 oz.) diced tomatoes
• 1 bay leaf

Instructions

Preheat oven to 300°F.

Heat oil in medium saucepan oven medium-high heat. Add garlic; cook 1 to 2 minutes, stirring constantly (avoid overcooking as garlic will become bitter). Remove garlic, set aside.

Add beef to pan; sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Cook until beef is thoroughly browned. Remove beef from pan. Using the wine, deglaze pan, scraping bottom and sides to loosen browned bits. Add garlic, beef, 1 tsp. salt, 1/2 tsp. pepper and remaining ingredients, bringing mixture to a boil.

Cover and bake at 300°F for 2 to 2 1/2 hours, or until beef is tender. Discard bay leaf.

Serve over noodles, potatoes or polenta. Garnish with fresh rosemary.

Suggestions

Use convenience products such as pre-sliced onion, carrots and peeled garlic as a time saver.

Tips from Our Cook

Also excellent in a slow cooker.