Daube Provençale de Boeuf

Name: Daube Provençale de Boeuf (Beef and Wine Stew from Provence)
Yield: Serves 5–6.
Cuisine: France
Ingredients: 225 g(8 oz) tomatoes, peeled and chopped; a strip of orange peel; salt, pepper; 3 tablespoons olive oil; 2 anchovy fillets, chopped; 115 g(4 oz) smoked streaky bacon; 1 kg(2¼ lb) topside of beef; a handful of black olives; 1 teaspoon dried herbes de Provence; 1 onion, chopped; 1–2 cloves of garlic, crushed; 275 ml(½ pt) Côtes du Rhône red wine

Beef and Wine Stew from Provence

Preparation info

Serves
5–6
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

This dish of beef slowly cooked with wine represents everything that I like about country food from the south of France. It is rich and aromatic and full of flavour. Serve it with the wine you’ve used in the cooking. This is a dish which transfers well to a northern kitchen; I recommend it for Sunday lunch.

Ingredients

1 kg(2¼ lb) topside of beef
275 ml(½

Europe
France
Main course
Mediterranean
Gluten-free

Method

In Britain you may have to remove any strips of fat tied on to the beef.

In a bowl mix the wine with the olive oil, garlic, herbs and some salt and pepper. Add the meat to the marinade and turn it over in it. Nowadays I place the meat and the marinade in a plastic bag which I seal and place in the bowl. In this way the liquid makes better all-over contact with the meat. Leave in a cold