Provencal Beef Stew (daube Provençal)

 

Beef cubes, marinated and slowly-braised in robust red wine with orange zest and Niçoise olives, make Provencal Beef Stew a perfect winter weekend treat.

What you will need

1 large onion, cut into 1/4-inch slices

2 carrots (about 3/4 cup), sliced into coins

2 tablespoons chopped mixed herbs (e.g. rosemary, thyme, parsley)

2 bay leaves

2 garlic cloves (about 1-1/2 teaspoons), minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cloves

1 tablespoon olive oil

1, 750 ml bottle red wine (e.g. Côtes du Rhône)

1/3 cup red wine vinegar

3 pounds beef chuck, cut into 2-inch cubes

olive oil

kosher salt and freshly-ground pepper

whole sprigs of thyme, rosemary, and parsley (4-5 each), tied in a bunch or placed in a bouquet garni bag

4 ounces thick-cut bacon, cut into lardons*

28 ounce can whole tomatoes, drained, seeded and chopped

1 tablespoon orange zest

1/2 cup olives (preferably Niçoise)

1/2 pound white button mushrooms, quartered( or halved if large)

1 tablespoon unsalted butter

chopped parsley

buttered egg noodles or potatoes (optional), for serving

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