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I’ve been making soup every weekend since winter arrived. The cold has been slowly seeping into my bones and I do whatever I can to warm up during this weather. My husband has been making fires in the fireplace and I’ve been making hot soup for dinner. Often times I don’t want to make anything with the soup but it’s nice to have a side dish with it.
This recipe is awesome because it combines a thick and hearty stew with my favorite: pasta. The stew is filled with beef, vegetables, and red wine. It simmers over a hot stove until the flavors mingle into a delightful stew. It’s then served over top of egg noddles. It’s a perfect snow day stew recipe.
Another great thing about this recipe is you don’t have to stick to the vegetables in the recipe. Basically any combination of vegetables, about 4 cups worth, would work just fine. I’m thinking next time I might use onions, mushrooms, and potatoes. It would also be delicious with spinach, onions, and cauliflower.
Beef Daube Provencal (adapted from Cooking Light)
1 T. olive oil
1 lb. boneless chuck roast, trimmed and cut into 1 inch pieces
1 t. salt
1/2 t. black pepper
12 garlic cloves, minced
2 c. carrots, chopped
1 c. onion, chopped
3 celery stalks, chopped
1 c. red wine
1 c. beef broth
1 T. tomato paste
1 t. rosemary
1 t. herbs de provence
1 (14.5 oz) can diced tomatoes
3 c. cooked egg noodles
1. Heat a Dutch oven over low heat. Add in the olive oil and beef. Sprinkle with salt and pepper and cook, stirring occasionally, until the beef is browned.
2. Add in the garlic cloves, carrots, onion, and celery. Cook for 5 minutes or until the vegetables begin to soften.
3. Pour the red wine into the pot and deglaze the bottom of the pan. Add the beef broth and bring to a boil.
4. Reduce heat to a simmer and add in the tomato paste, rosemary, herbs de provence, and diced tomatoes. Cook for 1 hour or until the stew has thickened.
5. Serve over top of egg noodles.