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Provençal beef daube
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| 8 servings ( serving size about 3/4 cup Ingredients: | |
| 2 pounds | boneless chuck roast, trimmed and cut into chunks |
| 1 tbs | extra virgin olive oil |
| 6 | garlic cloves, minced |
| 1/2 cup | boiling water |
| 1/2 ounce | dried porcini mushrooms |
| 3/4 tsp | salt, divided |
| Cooking spray | |
| 1/2 cup | red wine |
| 1/4 cup | fat free, lower sodium beef broth |
| 1/3 cup | pitted nicotine olives |
| 1/2 tsp | freshly ground black pepper |
| 2 large | carotts, peeled and thinly sliced |
| 1 large | onion, peeled and chopped |
| 1 | celery stalk, thinly sliced |
| 1 (15 oz) can | whole tomatoes, drained and crushed |
| 1 tsp | whole black peppercorns |
| 3 flat- leaf parsley sprigs | |
| 3 | thyme sprigs |
| 1 | bay leaf |
| 1 (1- inch) strip | orange rind 1 tbs water |
| 1 tsp | cornstarch |
| 1 1/2 tbs | chopped fresh flat leaf parsley leaves |
| 1 1/2 tsp | chopped fresh thyme |
Total 7 hours, 19 minutes
1- combine first 3 ingredients in a large zip- top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.
2- combine 1/2 cup boiling water and mushrooms; cover and let stand 3 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
3- heat a large skillet over medium high heat. Sprinkle beef mixture with 1/4 tsp salt. Coat pan with cooking spray. Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6 qt. electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits. Pour wine. Is tire into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 tsp salt, olives, and next 5 ingredients: ( through tomatoes)
Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth.
Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker . Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
4- combine 1 tbs water and cornstarch in a small bowl; stirring until smooth. Add cornstarch mixture to slow cooker;cook 20 minutes or until slightly thick and stirring occasionally. Sprinkle with chopped parsley and chopped thyme.
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