Recipe for Beef Daube Provencal<\/p>\n
This is the slow cooker version.\u00a0 See the notes below if you prefer to make it stovetop, as I did. Heat oil in a large, heavy bottomed saute pan until hot but not smoking.\u00a0 Sprinkle beef cubes with salt and pepper, and then place carefully in hot oil in a single layer.\u00a0 With heat on medium high, brown sides of cubes quickly, turning with a fork or small spatula to brown most of the sides.\u00a0 As soon as a cube is browned (maybe 2-3 minutes total), drop into slow cooker.<\/p>\n Once the meat is browned and removed from saute pan, reduce heat to medium and add onion, stirring to scrape any bits of meat from bottom of pan.\u00a0 Cook onion a few minutes, then stir in celery and cook a couple minutes more, then stir in garlic and cook just 1-2 minutes, then quickly stir in mushrooms, if using, and cook a few more minutes. Stir in carrots then remove all vegetables to slow cooker.<\/p>\n Once vegetables are removed from saute pan, reduce heat to low , add broth and deglaze pan, which means scraping the bottom of pan with your spatula to loosen any remaining browned bits.\u00a0 Add wine, tomatoes, tomato paste and spices, stir until everything is thoroughly combined, then pour carefully into slow cooker and stir again to combine the liquid, vegetables and meat.<\/p>\n Cover and cook on high for 5 hours or low for 8 hours.\u00a0 Before serving, taste and add more salt and pepper, if needed.<\/p>\n Recipes are always just a starting point.\u00a0 It\u2019s good to make them once as written, so you have a point of reference.\u00a0 Then you can innovate for fun or, as is more often the case for me, you can adapt to work with whatever you have on hand and need to use up!<\/p>\n A classic, no-fail stew. Make it in the slow cooker or on the stovetop, and learn several tricks for a more tender and tasty stew. Cooking School notes included as well as modifications. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"generate_page_header":"","footnotes":""},"categories":[2,20,24,12,1],"tags":[65,67,68,85,97,104,134,160,225,229,397,471,492,529,584,659],"class_list":["post-348","post","type-post","status-publish","format-standard","hentry","category-healthy-cooking-basics","category-recipes","category-basic-healthy-cooking-techniques","category-herbs-spices","category-uncategorized","tag-beef","tag-beef-daube-provencal","tag-beef-stew","tag-browning-meat","tag-carrots","tag-celery","tag-cooking-garlic","tag-deglazing","tag-freeze-tomato-paste","tag-fresh-herbs","tag-mushroosm","tag-recipe","tag-rosemary","tag-slow-cooker-recipes","tag-thyme","tag-wine","masonry-post","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/comments?post=348"}],"version-history":[{"count":0,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/348\/revisions"}],"wp:attachment":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/media?parent=348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/categories?post=348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/tags?post=348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nWhat to have with this stew?\u00a0 I was hankering for mashed potatoes, which is why I cooked the stew on the stovetop.\u00a0 That freed up the slow cooker for my famous Slow Cooker Mashed Potatoes.\u00a0 Write me for the recipe<\/a> , if you\u2019d like. <\/em>By the way, this makes a big stew, easily enough for two days, since it always taste better as leftovers and you might as well get a time-free meal one night!\u00a0 The second night I\u2019ll probably serve it over brown rice with a little cabbage slaw.\u00a0 Read how to make dishes like this A Bright Spot<\/a> in troubled times.
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What I did differently<\/h4>\n
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Cooking School<\/h4>\n
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