tag:blogger.com,1999:blog-189376520673291654.post7361603612101478840..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-56752608539306109572008-02-19T23:04:00.000-05:002008-02-19T23:04:00.000-05:00Beef Daube Provençal – Cooking LightServes 4-6 (de...Beef Daube Provençal – Cooking Light<BR/>Serves 4-6 (depending on sides)<BR/> <BR/>2 teaspoons olive oil<BR/>12 garlic cloves, crushed<BR/>1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes<BR/>1 ½ teaspoons salt, divided<BR/>½ teaspoon freshly ground black pepper, divided<BR/>1 cup red wine<BR/>2 cups baby carrots, cut in thirds<BR/>1 ½ cups onion, chopped (large chop preferable)<BR/>½ cup less-sodium beef broth<BR/>1 tablespoon tomato paste<BR/>1 teaspoon chopped fresh rosemary<BR/>1 teaspoon chopped fresh thyme<BR/>Dash of ground cloves<BR/>1 (14.5-ounce) can diced tomatoes, undrained<BR/>1 bay leaf<BR/><BR/>Oil the bottom and sides of a ceramic slow cooker insert.<BR/><BR/>Heat olive oil in a small stock pot over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to high. Add beef to pan. Sprinkle beef with ½ teaspoon salt and ¼ teaspoon black pepper. 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, remaining 1 teaspoon salt, remaining ¼ teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.<BR/><BR/>Transfer mixture to prepared slow cooker. Cover and cook on HIGH for 5 hours.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com