Daube Provençale
Serves: 8
Prep Time: 1 hour
Cooking Time: Several hours
Wine Pairings: A Hearty red Châteauneuf-du-Pape, Gigondas, or Côte du Rhone-Villages
A steamy bowl of Daube Provençale soothes away the harsh winter weather. With little prep time and long, slow cooking, this beef stew fills your kitchen with aromas of the South of France. Make a big batch, because it’s even better reheated. Bon Appétit!
Click here for a printable version of the recipe.
Ingredients:
- 3 1/3 lbs. (1.5 kg) stew beef, cut in 1 1/2 inch pieces
- 6 medium carrots, sliced in 1/2-inch thick rounds
- 2 medium onions, diced
- 2 shallots, diced
- 3 garlic cloves (slightly crushed)
- 2 heaping teaspoons each thyme and rosemary
- 2 bay leaves
- 2 cloves
- peel (orange part only) of 1/2 small orange
- 2 tsp salt
- 1 1/2 tsp pepper
- 6 Tbs extra virgin olive oil
- 1 bottle Côte du Rhone red wine
- 2 Tbs all-purpose flour
- 1 can (400 g) tomato puree
- +/- 1 cup beef bouillon
- 5 oz. (150 g) green olives
Directions:
The Marinade
In a large bowl, place the beef, carrots, onions, shallots, garlic, thyme, rosemary, bay leaves, cloves, orange peel, salt, pepper, and 1/2 the olive oil (3 Tbs). Mix well and add the wine. Mix again, cover, and refrigerate for at least 24 hours.
The Cooking
Pour the mixture through a colander, reserving the liquid.
Pick out the pieces of meat. Pat them dry with paper towels.
In an oven-proof pot, heat the remaining oil (3 Tbs). Toss the meat in the flour, and brown the pieces five to ten minutes in the oil.
Add in the other ingredients from the marinade, except the liquid. Continue sauteing about ten minutes.
Add the tomato sauce, the liquid from the marinade and enough beef bouillon to cover the mixture or about 1 cup.
Let simmer on low heat two hours, stirring occasionally.
Add the olives.
Put in a 350° oven for three or four hours, stirring occasionally.
Serve with rice, pasta, mashed potatoes, or even couscous.
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