Slow Cooker Beef Daube

- Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver
Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Here's a dinner that will cook itself to perfection as you go about your holiday errands. It's fine--in fact better--if you make it a day or two ahead, giving the herbs and wine time to meld with the meat and vegetables for rich, complex flavor. To end up with a 2-pound trimmed chuck roast, you should purchase 2 1/2 pounds. Serve over mashed potatoes or polenta.

Active time: 35 minutes
Total time: 8 hours 35 minutes
Yields: Serves 8 (serving size: 1 1/2 cups)


calories 350

fat 17.8g

satfat 5.6g

monofat 8.9g

polyfat 1.4g

protein 24g

carbohydrate 17g

fiber 3g

cholesterol 85mg

iron 3mg

sodium 626mg

calcium 62mg

sugars 6g

Est. Added Sugars 0g


1 tablespoon canola oil

2 pounds trimmed boneless chuck roast, cut into 1-in. pieces

1 cup dry red wine

1/4 cup unsalted tomato paste

1 1/4 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 large carrots, cut diagonally into 1 1/2- to 2-in. pieces (about 1 lb.)

6 large garlic cloves, minced (about 2 Tbsp.)

5 celery stalks, cut diagonally into 1-in. slices

1 (12-oz.) pkg. frozen pearl onions

2 1/2 cups unsalted beef stock, divided

6 large thyme sprigs

3 bay leaves

3 1/2 tablespoons all-purpose flour

3 ounces pitted niçoise olives

Fresh flat-leaf parsley leaves (optional)

How to Make It

Heat oil in large skillet over medium-high. Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes. Place in a 5- to 6-quart slow cooker. Repeat procedure with remaining beef. Add wine to skillet; scrape to loosen browned bits from bottom of pan. Bring wine to a boil, and cook 1 minute. Add to slow cooker. Stir in tomato paste, salt, pepper, carrots, garlic, celery, frozen onions, and 2 cups beef stock. Add thyme sprigs and bay leaves. Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.

Whisk together flour and remaining 1/2 cup stock. Add flour mixture and olives to slow cooker. Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes. Discard thyme sprigs and bay leaves. Garnish with parsley, if desired.


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