Entree: France – Provence – Daube Provençale (Slow-braised Provençal beef in red wine with vegetables and aromatic herbs)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
3 hrs
Additional
4 hrs
Total
7 hrs 20 min
Ingredients
- 2½ lb (1.1 kg) beef chuck, trimmed and cut into 1½–2 in (3.8–5 cm) cubes
- 2 cups (480 ml) dry red wine (Provençal or Côtes du Rhône)
- 1 cup (240 ml) beef stock
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 oz (115 g) bacon or pancetta, diced
- 1 large onion, sliced, about 8 oz (225 g)
- 2 carrots, sliced, about 6–8 oz (170–225 g)
- 4 cloves garlic, minced, about 12 g
- 2 tbsp (30 g) tomato paste
- 1/4 cup (30 g) all-purpose flour for dredging
- 1 tbsp (15 g) Herbes de Provence
- 2 bay leaves, about 0.5 g
- 1 sprig fresh rosemary (or 1 tsp / 1 g dried)
- Zest of 1 orange, about 5 g
- 12 Niçoise or black olives, pitted, about 2 oz (60 g)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
Instructions
1. Combine the beef cubes and red wine in a nonreactive bowl with half the sliced onion, one carrot, a crushed garlic clove, and the Herbes de Provence; cover and refrigerate to marinate for at least 4 hours or overnight for best flavor. When ready to cook, remove the beef from the marinade (reserve the wine), pat dry, season with salt and pepper, and lightly dredge in flour. In a heavy Dutch oven, heat the olive oil over medium heat, brown the bacon, remove, then brown the beef in batches until well caramelized; set meat and bacon aside. Add the remaining onion, carrots, and garlic to the pot and sauté until softened, then stir in the tomato paste and cook 1 minute.
2. Return the beef and bacon to the pot, pour in the reserved wine and beef stock, add the bay leaves, rosemary, orange zest, and olives (reserve a few olives for garnish if desired). Bring to a simmer, cover, and transfer to a 325°F (160°C) oven or reduce to low on the stovetop and gently braise for 2½–3 hours until the meat is fork-tender and the sauce is glossy and reduced. Adjust seasoning, remove bay leaves and rosemary sprig, and serve hot with boiled potatoes, polenta, or crusty bread.
