Beef Daube Provençal
This classic French braised-beef stew pairs wonderfully with our Malbec.
Ingredients
- 2 tsp Trefethen extra virgin olive oil
- 10 garlic cloves, crushed
- 2 lb boneless chuck roast, trimmed & cut into 2-in cubes
- 1 ½ tsp salt, divided
- ½ tsp freshly ground black pepper, divided
- 1 cup Trefethen Malbec
- 2 cup carrot, chopped
- 1 ½ cup onion, chopped
- ½ cup low-sodium beef broth
- 1 Tbsp tomato paste
- 16 oz can diced tomatoes, undrained
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh rosemary, chopped
- dash of ground cloves
Procedure
- 1Preheat oven to 300F.
- 2Heat Trefethen olive oil in a small Dutch oven over low heat. Add garlic to pot and cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic from pan with a slotted spoon and set aside.
- 3Increase heat to medium-high, add beef to pot, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes, taking care to brown all sides of the beef. Once cooked, remove beef from pot and set aside.
- 4Add Trefethen Malbec to pot, bring it to a boil and scrape pot to loosen browned bits. Add garlic, beef, carrot, onion, broth, tomato paste, diced tomato, chopped herbs, ground cloves, bay leaf, and remaining 1 tsp salt and 1/4 tsp pepper to pot and bring to a boil.
- 5Cover and bake in oven at 300F for 2 1/2 hours or until beef is tender. Discard bay leaf and serve over creamy polenta or with your favorite crusty bread, garnished with additional chopped fresh thyme, if desired. Enjoy!
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