Slow Cooker
Beef Daube
Herbed Zucchini "Pappardelle"
Ingredients
- 1 lb boneless chuck roast, cut into 2-inch chunks
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp avocado oil
- 2 carrots, chopped
- 1 cup chopped onion
- 2 cloves garlic, chopped
- ½ (14.5-oz) can diced tomatoes
- ½ cup organic red wine
- ¼ cup organic beef broth
- 1½ Tbsp tomato paste
- 2 sprigs fresh thyme
Instructions
- Sprinkle beef with salt and pepper. Cook beef in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until browned. Transfer to a 4 or 5-quart slow cooker.
- Add carrots, onion, and garlic; cook 5 minutes or until vegetables are browned. Transfer to cooker. Add tomatoes, wine, broth, tomato paste, and thyme.
- Cook on LOW 6 to 8 hours or until beef is tender. Remove thyme sprigs.
- Serve over Herbed Zucchini "Pappardelle" recipe.
Side Dish Ingredients
- 1 large zucchini, ends trimmed
- 2 tsp avocado oil
- 1 Tbsp chopped fresh flat-leaf parsley
Side Dish Instructions
- Cut zucchini into long, thin ribbons using a vegetable peeler.
- Toss with oil and parsley; season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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