Daube à la provençale

Name: Daube à la provençale (Provençal Beef Stew)
Yield: Serves 6
Cuisine: France
Ingredients: 1 large onion, chopped; Sea salt and black pepper; 2 tablespoons vinegar; 2 tablespoons garlic, finely chopped; 2 tablespoons wine vinegar; 4 glasses good red wine; 1 small handful parsley, chopped; Sea salt and black pepper; 1 sprig thyme; 1 bayleaf; 8 oz (250 g) smoked streaky bacon, finely diced; Oil; 4 lb (2 kg) good stewing beef, cut in chunks; 3 tablespoons flour; 1 glass good red wine; 2 cloves garlic, chopped; 2 tablespoons Cognac

Provençal Beef Stew

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

As with the pot au feu, this excellent beef stew from Provence benefits from slow cooking, preferably in an earthenware pot with a good tight-fitting lid.

Ingredients

4 lb (2 kg) good stewing beef, cut in chunks
8 oz (250

Europe
France
Mediterranean
Provence

Method

Combine the meat with all the marinade ingredients and leave overnight.

Fry the bacon in some of the oil with the garlic. Drain the meat, reserving the marinade, add to the bacon and brown all over. Pour over the warmed Cognac and flame. Sprinkle on the flour and stir well. Pour on the marinade, wine and vinegar. Stir well and cover. Simmer gently for 3 hours, adding water if necessary.