Beef Daube Provencal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chuck roast is braised low and slow in red wine with vegetables, herbs, and tomatoes until fall-apart tender. This classic French beef stew is deeply flavorful and perfect for cool-weather dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons olive oil
- 6 cloves garlic
- 1 (2-pound) boneless chuck roast, (trimmed of excess fat and cut into 2-inch cubes)
- 1 tablespoon flour
- 1 1/4 teaspoons salt, (divided)
- 1/2 teaspoon freshly ground black pepper, (divided)
- 1 cup red wine
- 2 cups chopped carrots
- 1 1/2 cups diced onions
- 1/2 cup low-sodium beef broth
- 1 heaping tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh thyme
- dash of ground cloves
- 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 1 cup green peas
- 6 cups mashed potatoes
At a glance
PER SERVING · TIME 325M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5h 15m
- Sodium
- 1429mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1400mg
- Calcium
- 150mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.