Beef Daube Provencal

This stew can be made in a Dutch oven or slow cooker. If making in the slow cooker, follow directions through step 2 and than transfer ingredients to slow cooker and cook on high for 5 hours.


serves 6 ( about ¾ c. stew and ½ c. noodles = 9 points + )

• 2 tsp. olive oil
• 4-5 tsp. crushed garlic ( I buy crushed garlic in a jar)
• 2 lb. boneless chuck roast, trimmed and cut into 2" cubes
• salt and pepper to taste
• 1 c. red wine
• 2 c. chopped carrot
• 1 c. chopped onion
• ½ c. fat-free beef broth
• ½ tsp. dried rosemary
• ½ tsp. dried thyme
• 1 ( 14 oz) can diced tomatoes
• 1 bay leaf
• 3 c. cooked egg noodles

1. Preheat oven to 300 degrees.


2. Heat oil in a Dutch oven. Add garlic and saute. Add beef and sprinkle with salt and pepper. Cook 5 minutes, browning on all sides. Add wine to the pan and bring to a boil, scraping to loosen browned bits. Add remaining ingredients through bay leaf.


3. Cover and bake for 2-½ hours or until beef is tender. Discard bay leaf, Serve over egg noodles.


adapted from "Cooking Light"