A Spicy Twist on Daube à la Provençal
The following recipe is Ashley’s variation on a traditional recipe for Daube – Provence’s answer to Beef Bourguignon. This is a perfect recipe for a crisp autumn day or winter meal. Serve with a baguette and simple green salad, and of course some Provencal wine.
Here, is what Ashley has to say about her version of Daube à la Provençal:
“Since I’ve moved to France, I’ve made all kinds of slow cooked beef stews. The Provencal version of the more commonly known Boeuf Bourguignon is called Daube à la Provençal. I’ve heard men in cafés arguing over the inclusion of carrots or not, and which spices to use… Black or green olives? Everyone has their own recipe. As a rule, Southerners tend to add olives instead of mushrooms. Daube is served, like Italian ragu, with short pasta.”
Click here for the rest of the Curious Provence post.
The full Curious Provence recipe is below and for a traditional version click here.
Daube à la Provençal
- 1.2 Kg Stewing Beef
- 200 g bacon diced
- 8 Prunes
- 1 medium Onion finely chopped
- 2 Leeks finely chopped
- 3 Garlic Cloves crushed
- 1 Cinnamon stick
- 1 tsp Ground Pepper
- 1 tsp Chili flakes
- 1 bunch Fresh Thyme chopped
- 1 tbsp Tomato paste
- 1/2 Bottle (roughly 500ml) Red wine from Provence
- 1 bunch Fresh coriander chopped
- 1/2 Orange peel
- 2 cups Basmati rice
- Take the meat out of the fridge so that it can come to room temperature while you’re chopping the vegetables.
- Finely chop the onion, leeks and crush the garlic. Add a knob of butter and a tbsp of vegetable oil to medium-high heat in a large heavy bottomed pan.
- If you have a Le Creuset - now is the time to get it out! Brown the meat on all sides. You’ll have to do this in batches. When the meat is browned, remove from the pan and replace with the chopped bacon.
- Fry for a minute, deglaze the pan with a little water if necessary, then add the onion, leek, garlic, and spices. Cook these down on a medium low heat for at least 6 minutes while stirring occasionally to prevent sticking.
- Put the meat back in the pan. Cover with red wine, wait until you have a very low simmer, then cover. Leave on the stove for 4 hours.
- Check on it from time to time to make sure it isn’t boiling and that you have enough liquid. After 4 hours, put in the prunes. Cover again and wait 30 minutes. Uncover if you have too much liquid to thicken the stew while you prepare the rice.
- Chop up half the removed orange peel and fry in 1 tbsp of vegetable oil on medium heat for 1 minute.
- Add your rice and fry for another 30 seconds. Add double the amount of water to rice and let simmer uncovered.
- Wait until most of the liquid has evaporated and you see holes appear on top of the rice. Now cover, take off the heat and wait for 15 minutes.
- Add the tomato paste to the stew and season with salt and pepper if necessary.
- Serve your rice and beefy deliciousness scattered with chopped coriander and devour!