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
A slow cooked beef stew, the Provencal version of the more commonly known Boeuf Bourguignon is called Daube à la Provençal.
- 1.2Kg Stewing Beef
- 200g bacondiced
- 8 Prunes
- 1medium Onionfinely chopped
- 2 Leeksfinely chopped
- 3 Garlic Clovescrushed
- 1 Cinnamon stick
- 1tsp Ground Pepper
- 1tsp Chili flakes
- 1bunch Fresh Thymechopped
- 1tbsp Tomato paste
- 1/2Bottle (roughly 500ml) Red winefrom Provence
- 1bunch Fresh corianderchopped
- 1/2 Orange peel
- 2cups Basmati rice
For the stewing beef: shoulder is great for this but any stewing beef with do, this will also work with veal and is the most delicious, if you ask your butcher in advance, with beef cheeks.
Prunes: I buy mine from the prune lady at the local market. You won’t believe how good French prunes are. Try to find prunes that are moist and without artificial preservatives. If you’re anxious about the taste of prunes don’t worry, they melt into the sauce.
Spice: This is meant to be a lightly spiced meal. Don’t leave the cinnamon out- it really adds a wonderful element to the stew. Feel free to add more chilli and garlic though.
My rice: If you’ve never seen this technique- try it. It works every time. I put the orange in the rice one day when I forgot to put it in the stew- I think it adds nice colour to the finished dish.
Flour: You may wonder why I don’t flour my meat before I brown it. Honestly, it never seems to work for me. The cooking time should create a thick sauce. If you’re worried about it, I find it easier to add a tbsp of flour to the finely chopped veg while their being fried in the pan.
Cooking time: I’ve tried, don’t skimp on the cooking time. If possible, make the stew the day before. It’s always best the next day. I have a hard time waiting though!