Daube Provençal (Beef Stew)
This is the Provençal version of beef bourguignon. The biggest difference is the spices (herbes de Provence), olives, and, of course, wine from Provence instead of Burgundy. It is delicious with crusty French bread.
Equipment
- daubière (If you have one)
- Dutch oven (9-quart) (works fine in place of Daubiere)
Ingredients
- 2.5 lbs stewing beef (the French use "joue de boeuf"), cut in pieces
- 750 ml red wine from Provence
- 1 whole carrot peeled and chopped
- 1 small onion diced
- 3 garlic cloves peeled and crushed
- 1 cup black olives preferably 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
- salt and pepper to taste
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.
- Halfway through cooking, add the tomato paste and sugar.
- Add salt and pepper to taste.
Notes
Serve with a green salad and some fresh French bread.
Tried this recipe?Let us know how it was!