Boeuf à la Niçoise

Marinated Beef Simmered with Tomatoes, Wine, and Spices

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Although this takes two days to prepare, it is well worth the effort. This Niçois version of the classic boeuf bourguignon is superb. The orange rind, herbs, garlic, and olives give it a fresh and distinctive flavor. Be generous with your proportions because this dish is not only delicious the day after but its leftovers are the basis for Ravioli Niçoise (pp. 222–25).

Serve this with Pâtes aux Oeufs, Gnocchis, or plain boiled potatoes—nothing too emphatic. If it is served cold, a perfect accompaniment would be Salade Verte.


  • 1 3- to 4-pound boneless rump or round of beef
  • salt
  • 4 tablespoons olive oil
  • 3 large onions, chopped
  • 1 carrot, sliced
  • 1 celery stalk, chopped
  • 3 cups red wine
  • 1 garlic clove, peeled
  • bouquet garni
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup diced lean salt pork
  • 2 garlic cloves, peeled and crushed
  • 6 small white onions
  • 2 tomatoes, chopped
  • 1 small piece pork rind
  • 2 teaspoons thyme
  • 1 whole clove
  • rind of 1 small orange (or 4 2-inch pieces of rind)
  • 6 carrots, sliced
  • ½ cup small Niçois black olives or pitted oil-cured olives
  • 2 tablespoons finely chopped parsley
  • 1 cup freshly grated Parmesan or Swiss cheese


Trim the beef to remove fat and gristle and cut into 2-inch cubes. Rub the beef with 1 teaspoon of salt and set aside in a large bowl.

Heat 3 tablespoons of the olive oil in a large cast-iron skillet. Add the chopped onions, carrot, and celery and sauté gently for 5 minutes. Stir in the wine, garlic clove, bouquet garni, salt, and pepper and cook for 20 minutes. Let the liquid cool before pouring it over the meat. Cover the marinade and refrigerate overnight.

The next day, remove the meat from the marinade with a slotted spoon and dry with paper towels.

Heat 1 tablespoon of the olive oil in a Doufeu or cast-iron pan. Sauté the salt pork gently for 5 minutes, add the beef cubes and cook for 10 minutes, using tongs to turn them so that they brown evenly on all sides. Add the crushed garlic and cook for 10 minutes. Add the peeled white onions, tomatoes, pork rind, thyme, clove, orange rind, salt and pepper, and the marinade. Scrape the bottom of the pan with a spoon, lower the flame and simmer, covered, for 2 hours. Then add the carrots and cook for 30 minutes (do not overcook—the carrots should be firm).

Refrigerate for 24 hours and then remove the fat, which will look like a sheet of wax. Discard the bouquet garni and the pork and orange rinds. Add the black olives and sprinkle with parsley and cheese. Serve with a red Burgundy.