Recipe for Daube a Provencale Beef Stew
This recipe for daube (beef stew) is similar to beef Bourguignon, but with a Provencal twist, and of course made with wine from Provence. Perfect for aprés-ski or other winter activities, this hearty stew can be made ahead of time.
Daube Provencal (Beef Stew)
Equipment
- 1 Daubiere (If you have one)
- 1 Dutch oven (works fine in place of Daubiere)
Ingredients
- 2.5 lbs Stewing Beef (the French use Joue de Boeuf), cut in pieces
- 1 Bottle (750ml) Red Wine from Provence
- 1 whole Carrot peeled and chopped
- 1 small Onion diced
- 3 Garlic Cloves peeled and crushed
- 1 cup Black Olives from Provence pitted and chopped
- 1 small can Tomato paste
- 2 tbsp Flour
- 2 tsp Sugar
- A few sprigs Fresh rosemary
- A few sprigs Fresh Thyme
- A few Bay Leaves
- 4 tbsp olive oil
- to taste Salt and Pepper
Instructions
- Heat the Olive Oil in a heavy stock pan
- Add the pieces of beef, onion, carrot, garlic, thyme and rosemary
- Brown the beef on all sides
- Add the flour and mix well
- Add the red wine
- Add the bay leaves and olives
- Cover and simmer for about 2 hours, until the meat is tender
- Half-way through cooking add the tomato paste and sugar
- Add salt and pepper to taste
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