Pressure Cooker Beef Daube Provencal

My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation.

Pressure Cooker Beef Daube Provencal

Average Rating: 5

TOTAL TIME: Prep: 30 min. Cook: 30 min. + releasing
YIELD: 8 servings.


  • 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon coarsely ground pepper, divided
  • 2 teaspoons olive oil
  • 2 cups chopped carrots
  • 1-1/2 cups chopped onion
  • 12 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 cup dry red wine
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • Dash ground cloves
  • Hot cooked pasta or mashed potatoes


  • 1. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches.
  • 2. Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel.
  • 3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme.
    Freeze option:
    Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts

1 cup beef mixture: 248 calories, 12g fat (4g saturated fat), 74mg cholesterol, 652mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 24g protein.
Diabetic Exchanges:
3 lean meat, 1 vegetable.