Beef Daube
Herb-Buttered Egg Noodles
Ingredients
- ¾ lb boneless chuck roast, trimmed and cut into 2-inch chunks
- 2 carrots, cut into 2-inch pieces
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano, drained
- 1 (8-oz) pkg chopped onions
- ½ (6-oz) can tomato paste
- 2 Tbsp jarred minced garlic
- ½ cup dry red wine
- ¼ cup low-sodium beef broth
- ½ tsp salt
- ½ tsp pepper
Instructions
- Combine all ingredients in a 4-quart slow cooker. Cover and cook on LOW 6 to 8 hours or until beef is tender. Serve over Herb-Buttered Egg Noodles recipe.
Side Dish Ingredients
- 4 oz wide egg noodles
- 1 Tbsp butter
- ½ Tbsp chopped fresh thyme
Side Dish Instructions
- Cook noodles according to package directions; transfer to a bowl, and toss with butter and thyme.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
379
|
157
|
536
|
| Fat (g) | 9 | 4 | 13 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 42 | 5 | 47 |
| Carb (g) | 24 | 25 | 49 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 761 | 19 | 780 |
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