Provencal Beef Stew (Beef Daube)

written by The Recipe Exchange | June 13, 2021

Ingredients

3 lbs () beef (sirloin tip or chuck roast)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 onion, diced
4 garlic cloves, minced
2 celery stalks, diced
2 tbsp tomato paste
2 cups (500ml) red wine
2 cups (500ml) beef broth
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
1 cup (150g) baby carrots
1 cup (150g) mushrooms, halved
1/2 cup pearl onions (optional)

Directions

Trim and cut beef into cubes. Season with salt and pepper.

Brown beef in batches in a Dutch oven with olive oil. Set aside.

Cook onion, garlic, and celery. Stir in tomato paste.

Add red wine and scrape the pot. Add beef broth and herbs.

Combine beef, carrots, and mushrooms. Cover and bake at 325°F (165°C) for 2 ½–3 hours.

Garnish with parsley and serve hot.