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Slow Cooker Beef Daube

Photo: Jennifer Causey
Active time 35 mins
Total time 8 hrs, 35 mins
Yield

Serves 8 (serving size: 1 1/2 cups)

This French stew was traditionally made in a specially shaped covered terra-cotta crock that allowed condensation to build up and prevented any of the braising liquid from evaporating—all of which makes for a velvety, rich stew with super moist meat and very tender vegetables. The slow cooker is a great modern equipment swap that will let you achieve the same results. It’s fin—in fact better—if you make this dish a day or 2 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 21⁄2 pounds. Save yourself time and ask the person behind the meat counter to trim the meat and cut it into stew sized pieces.

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)

Nutrition Information

  • calories 350
  • fat 17.8 g
  • satfat 5.6 g
  • monofat 8.9 g
  • polyfat 1.4 g
  • protein 24 g
  • carbohydrate 17 g
  • fiber 3 g
  • cholesterol 85 mg
  • iron 3 mg
  • sodium 626 mg
  • calcium 62 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. 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.