Creole Daube

southernliving.com

Bmore Cooks

My wife and I aspire to be awesome cooks, but the takeout menu is never far away...

3 thick-cut hickory-smoked bacon slices, coarsely chopped

1 (3½-lb.) boneless chuck roast, trimmed

1 tablespoons kosher salt

1 teaspoon black pepper

2 small yellow onions, chopped (2¼ cups)

1 small green bell pepper, chopped (1 cup)

1 large celery stalk, chopped (½ cup)

3 tablespoons tomato paste (from 1 [6-oz.] can)

2 ½ tablespoons finely chopped garlic (from 8 garlic cloves)

1 cup dry red wine

2 cups beef stock

5 (5-inch) thyme sprigs

3 fresh bay leaves

⅛ teaspoon ground cloves

5 small carrots, sliced on an angle into 2-inch pieces (2 cups)

2 medium turnips, peeled and cut into 1-inch pieces (3 cups)

Note: Ingredients may have been altered from the original.

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