Name: Daube Provençale de Boeuf (Beef and Wine Stew from Provence)
Yield: Serves 5–6
Cuisine: French
Ingredients: salt; 1–2 cloves garlic, crushed; 1 teaspoon herbes de Provence; 6 peppercorns; 3 tablespoons olive oil; a strip of orange peel; 8 ounces tomatoes, peeled and chopped; 1 medium onion, chopped; ½ cup diced lard fumé or smoked fatty bacon; 1¼ cups Cotes du Rhône red wine; 2¼ lb rump of beef; 2 anchovy fillets, chopped; 2 tablespoons whole black olives

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

This classic dish of marinated, slowly cooked beef is one of the most delicious ways of serving topside. The flavor of the meat becomes rich and aromatic and, in my view, totally irresistible.

Ingredients

2¼ lb rump of beef
1¼ cups Cotes du Rhône red wine
3 table

Method

Trim any fat from the beef. In a bowl large enough to hold the meat, mix the wine with the olive oil, garlic, herbs, some salt and the peppercorns. Add the meat to the marinade and turn it over so that it is well coated. It may be easier to put the meat and the marinade in a plastic bag which can be placed in the bowl when sealed. In this way the liquid makes better all-over contact with the me