Provencal Beef Stew Recipe (Daube de Boeuf a la Provencal)

This Provencal stew is named after the daubiere, the old earthenware container it was cooked in. Like most slow-cooked stews, it improves by cooking a day ahead and gently reheating.

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

• 30-60 ml/2-4 tbsp olive oil
• 225 g/8 oz lean salt pork or thick cut rindless streaky bacon, diced
• 1.8 kg/4 lb chuck steak or other stewing beef cut into 7.5 cm/3 in pieces
• 750 ml/11/4 pints/3 cups fruity red wine
• 4 carrots, thickly sliced
• 2 large onions, coarsely chopped
• 3 ripe tomatoes, peeled, seeded and coarsely chopped
• 15 ml/1 tbsp tomato puree
• 2—4 garlic cloves, very finely chopped
• Bouquet garni
• 5 ml/1 tsp black peppercorns
• 1 small onion, studded with 4 cloves
• Grated rind and juice of 1 unwaxed orange
• 30-45 ml/2-3 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

INSTRUCTIONS

1 In a large heavy frying pan, heat 30 ml/2 tbsp of the olive oil over a medium-high heat, add the salt pork or bacon and cook for 4-5 minutes, stirring frequently, until browned and the fat is rendered. Transfer with a slotted spoon to a large flameproof casserole.

2 Add enough meat to the pan to fit easily in one layer (do not overcrowd the pan or the meat will stew in its own juices and not brown). Cook for 6—8 minutes until browned, turning to colour all sides.

3 Transfer the meat to the casserole and continue browning the rest of the meat in batches, adding a little more oil if needed.

4 Set the casserole over a medium heat, pour in the wine and, if needed, add water to cover the beef and bacon. Bring to the boil, skimming off any foam that rises to the surface.

5 Stir in the carrots, onions, tomatoes, tomato puree, garlic, bouquet garni, peppercorns and clove-studded onion. Cover tightly and simmer over a low heat for about 3 hours, or until the meat and vegetables are very tender. Uncover the casserole and skim off any fat. Season with salt and pepper. Discard the bouquet garni and clove-studded onion and stir in the orange rind and juice and the parsley.

NUTRITION FACTS

Calories: 358 Kcal
Protein: 30 g
Iron: 6 mg
Fat: 7.4 g
Carbs: 14.0 g

COOK’S TIP

• 12 cloves sounds like a lot. Don’t worry that the Daube will be two garlicky. As the stew slowly cooks the garlic seems to “melt” into the delicious sauce.

• Don’t skip this. If you don’t like anchovies, don’t worry! You’ll never know in a million years they are anchovies in here but they add fabulous flavor.

• I’ve used button mushrooms and a variety of wild mushrooms. Use whatever kind you like or what’s freshest at the market.)