Fuel for Gold

When your day is spent feeding hungry national level athletes you only want the best! Alberta beef is what I use. Always!

As the executive chef for the Canadian Sports Center, Fuel for Gold program I demand top quality, nutritional and great tasting products, Alberta Beef delivers every time. I am a firm believer of “You are where you eat”, I am fortunate to live in a province where beef is on top of the food chain!


Fuel for Gold


The athletes need a natural source of protein and iron to help fuel their bodies after strenuous workouts. Lean beef is what I serve them and I can say for a fact that the athletes love Alberta Beef as much as I do. I feel confident that I am serving them the best beef on the planet, it’s also the best tasting and that is what it all comes down too.

Beef Daube Provencal

2 Teaspoons Olive Oil
12 Cloves Garlic (Crushed)
2 Pounds Boneless Beef Chuck Roast trimmed & cut into 2 in cubes
1 1/2 Tsps Salt (Divided)
1 1/2 Tsps Fresh Ground Black Pepper (Divided)
1 Cup Red Wine
2 Cups Chopped Carrots
1 1/2 Cups Chopped Onions
1/2 Cup Beef Broth
1 Tablespoon Tomato Paste
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Thyme
1 Dash Ground Cloves
1 Large Canned Diced Tomatoes
1 Bay Leaf

Preheat oven to 300°. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Servings: 6 Yield: About 4.5 to 5 Cups

Nutrition Facts Serving size: 1 serving Percent daily values based on a 1500 calorie diet. Nutrition information calculated from recipe ingredients.


Nutrition Facts


Recipe Source Author: Chef Aurelio Gualtieri Web page: www.cuisineculture.ca