Entree: Monaco – Daube Provençale (Slow-braised Provençal beef stew cooked in red wine with aromatic herbs and olives)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs 15 min

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck, trimmed and cut into 2-inch (5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 4 oz (115 g) pancetta or thick bacon, diced
- 2 large onions, sliced (about 10 oz / 285 g)
- 3 carrots, cut into 1-inch (2.5 cm) pieces (about 9 oz / 255 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) crushed tomatoes
- 1 tbsp (15 ml) brandy or cognac (optional)
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 strip orange zest (about 1 tsp grated zest)
- 1 cup (150 g) black Niçoise or Kalamata olives, pitted
- 1 tsp (5 g) herbes de Provence
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the beef dry, season with 1 tsp salt and 1/2 tsp pepper. In a heavy Dutch oven over medium-high heat, brown the beef in batches in 2 tbsp (30 ml) olive oil until well caramelized; remove and set aside.
2. Add the pancetta to the pot and cook until browned, then add the remaining 1 tbsp (15 ml) olive oil if needed. Sauté the onions and carrots until softened, about 6–8 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Return the beef to the pot, pour in the red wine and brandy (if using) and simmer 3–4 minutes to reduce slightly. Add the beef stock, crushed tomatoes, bay leaves, thyme sprigs, orange zest, and herbes de Provence. Bring to a gentle simmer.
4. Cover the pot and transfer to a 325°F (160°C) oven. Braise for 2.5–3 hours, or until the beef is fork-tender and the sauce has thickened. (Alternatively, simmer gently on the stovetop over very low heat.)
5. Stir in the olives and simmer uncovered on the stovetop 10–15 minutes to meld flavors and heat through. Adjust seasoning with salt and pepper.
6. Remove bay leaves, thyme stems, and orange strip. Garnish with chopped parsley and serve hot over pâtes, polenta, or mashed potatoes.