Daube de Boeuf

Name: Daube de Boeuf
Prep time: 30 min
Cook time: 4 h
Total time: 28 h 30 min
Yield: Serves 6
Cuisine: French
Ingredients: 1.25 kg (3 lb) chuck steak, cut into 5 cm (2-inch) cubes; 1 bouquet garni; ½ bottle red wine; 4 tablespoons olive oil; 175 g (6 oz) unsmoked streaky bacon, cut into 5mm (¼-inch) slices; 2 large onions, sliced; 2 carrots, sliced; 2 celery sticks, sliced; 2 garlic cloves, chopped; 12 Calamata olives or black olives, stoned, to serve.; salt and pepper; 300 g (10 oz) tomatoes, skinned and quartered; a small strip of orange zest; 150 ml (¼ pint) beef stock

Provençal beef stew

Preparation info

Serves
6

Difficulty
Medium
Ready in
29 hr

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

A special pot-bellied casserole dish called a ‘daubierè’ gives its name to this Provençal stew. The meat is marinated overnight in red wine and olive oil, which both add flavour and help to tenderise the meat. Serve with buttered noodles and a green salad.

Ingredients

1.25 kg (3 lb) chuck steak, cut into 5 cm (2-inch) cubes
2 large onions, sliced

Europe
France
Main course
Provence
Gluten-free
Mediterranean

Method

Place the meat in a large bowl and add the onions, carrots, celery, garlic, bouquet garni, wine, olive oil and some salt and pepper. Mix together and leave to marinate in the refrigerator for 24 hours.

The next day, preheat the oven to Gas Mark 2/150°C/300°F. Cut the bacon into