Provençal Beef Stew with Red Wine — Daube Provençale
The Provençal beef stew, chuck slow-braised in red wine with orange peel, olives and herbes de Provence.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef dry, season with salt and pepper, dust with flour. Slice onion thickly, cut carrots into 3cm rounds, lightly crush garlic, peel orange zest in wide strips, finely chop anchovies, chop parsley. Trim baby carrots. Measure wine, stock, tomato paste, olives, herbs.
Sear
Heat 1 tbsp olive oil in a heavy casserole over high heat. Brown beef in 2 batches, 4–5 minutes per batch until deep crust forms, transfer to a plate. Medium heat: render lardons 3–4 minutes until crisp, remove and reserve.
Saute
Add onion, carrots and garlic to the casserole, sauté 5 minutes over medium heat until softened and lightly golden. Stir in tomato paste, anchovies and herbes de Provence, cook 1 minute until fragrant.
Build
Pour in wine, scrape the base clean, reduce 2–3 minutes. Return beef and lardons, add stock, tomatoes, orange zest, bay leaf, thyme and rosemary. Bring to a gentle simmer, cover, braise on low heat or 150°C oven 2 hours until beef is fork-tender.
Roast
While the daube braises, toss baby carrots with 1 tbsp olive oil and a pinch of salt. Roast at 200°C for 20 minutes until just tender and caramelised.
Simmer
Uncover the daube, fold in olives, simmer uncovered 15 minutes until sauce is glossy and coats a spoon.
Plate
Scatter parsley over the daube and serve over soft polenta with roasted carrots alongside.
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