Entree: France – French Riviera – Daube Provençale (Slow-braised Provençal beef stew in red wine with herbs, tomatoes, and olives)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch pieces
- Salt and freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour for dredging
- 3 tbsp (45 ml) olive oil, divided
- 6 oz (170 g) pancetta or good-quality bacon, diced
- 1 large onion, chopped (about 200 g)
- 2 carrots, sliced (about 150 g)
- 3 cloves (approx. 9 g) garlic, smashed and chopped
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) red wine vinegar
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 tsp (1 g) herbes de Provence
- Zest of 1 orange (about 1 tsp / 2 g)
- 3/4 cup (120 g) pitted black olives (Niçoise or Kalamata)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Season the beef pieces with salt and pepper, then dredge lightly in flour, shaking off excess.
2. In a large bowl combine the red wine, bay leaves, thyme, and half the chopped onion; add the beef, cover, and marinate in the refrigerator at least 2 hours or overnight for best flavor.
3. Remove beef from marinade and reserve the liquid. Pat beef dry. Heat 2 tbsp (30 ml) olive oil in a heavy Dutch oven over medium-high heat and brown beef in batches until deep golden; transfer browned pieces to a plate.
4. Add remaining 1 tbsp (15 ml) olive oil to the pot, sauté the pancetta until fat renders, then add remaining onion, carrots, and garlic; cook until softened, about 5–7 minutes.
5. Stir in tomato paste and cook 1 minute, then add the reserved marinade (strained) and beef stock, scraping up browned bits from the bottom.
6. Return the beef to the pot, add red wine vinegar, herbes de Provence, and orange zest; bring to a simmer, then cover and braise gently on low heat or in a 325°F (160°C) oven for 2½–3 hours, until beef is very tender.
7. Stir in the olives for the last 15 minutes of cooking to meld flavors. Adjust seasoning with salt and pepper.
8. Remove bay leaves and thyme stems, garnish with chopped parsley, and serve hot with boiled potatoes, polenta, or crusty bread.