Wine Stew~ Beef Daube Provencal

This is a very yummy, sweet tasting stew that is very easy to prepare. 

 

Prep time: 10 mins

Cooking time: 2 hours

Ingred.:

2lbs. stew beef cut in 2 in. pieces (i use tenderized)

1/2 tsp. salt

1/4 c. olive oil

1 bottle (750ml) red wine (i use Reunite Lambrusco)

3 Tbs. Dijon mustard

1 can (14.5 oz.) whole plum tomatoes in juice

1 bag (1 lb) peeled baby carrots

2 onions, chopped in lrg pcs

2-4 whole peeled garlic cloves

2 sprigs fresh thyme

 

 1. Sprinkle beef with salt.  In two batches, brown beef over high heat. 6-8 mins.

2. Add wine to stew pot; simmer over medium heat for 10 mins.  Whisk in mustard.

3.  Add beef to pot.  Add tomatoes, carrots, onions, celery, garlic and thyme.  Simmer, coverd 2 hours, until meat is tender.

Serve with fresh hard bread rolls for dipping.

 

Makes 6 servings; 8 cups per serving: 440 cal.  (43% from fat): 20 g. fat

ENJOY!