Boeuf en daube à la provençale

Name: Boeuf en daube à la provençale (Provençal daube of beef)
Cuisine: French
Ingredients: 2 onions, sliced; 2 kg/4–5 lb lean beef; 300 ml/½ pint red wine; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 bouquet garni (2–3 sprigs thyme and parsley and 1 bay leaf); 1 bouquet garni (2–3 sprigs thyme and parsley and 1 bay leaf); 1 bouquet garni (2–3 sprigs thyme and parsley and 1 bay leaf); 1 bouquet garni (2–3 sprigs thyme and parsley and 1 bay leaf); 2 carrots, sliced; 4 tablespoons cognac; 4 tablespoons olive oil; 225 g/8 oz lean bacon, diced; 1 Spanish onion, cut in quarters; 4 cloves garlic; 1 piece orange peel; 300 ml/½ pint hot beef stock or water; 300 ml/½ pint hot beef stock or water; 100 g/4 oz stoned ripe olives

Provençal daube of beef

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

2 kg/4–5 lb lean beef
2 onions, sliced
2

Europe
France
Provence
Main course
Gluten-free

Method

Cut the meat in 2.5 cm/1-inch cubes and place in a large bowl or earthenware casserole with the sliced onions and carrots, bouquet garni salt, freshly ground black pepper, red wine and cognac, and m