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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)

Nutrition

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

Ingredients

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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