Daube provençale

Name: Daube provençale
Total time: 240 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 1.2 kg (2.6 lb) beef shank, in 5 cm (2 in) cubes; 750 ml (3 cups) Provence red wine; 200 g (7 oz) smoked lardons; 3 yellow onions; 4 carrots; 6 garlic cloves; 400 g (14 oz) canned peeled tomatoes; 100 g (3½ oz) Niçoise olives; 2 strips of dried orange peel; 4 tbsp olive oil; 1 bouquet garni (thyme, bay leaf, parsley, rosemary); 3 anchovy fillets in oil; 2 tbsp flour; 1 tsp juniper berries; 1 tsp fine salt; 1 tsp freshly ground pepper

Provençal beef stew in red wine

⏱ 240 minServes 6Hard420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)beef shank, in 5 cm / 2 in cubes
750 ml (3 cups)Provence red wine
200 g (7 oz)smoked lardons
3yellow onions
4carrots
6 clovesgarlic
400 g (14 oz)canned peeled tomatoes
100 g (3½ oz)Niçoise olives
2strips of dried orange peel
4 tbspolive oil
1bouquet garnithyme, bay leaf, parsley, rosemary
3anchovies in oil
2 tbspflour
1 tspjuniper berries
1 tspfine salt
1 tspfreshly ground pepper

1.2 kg (2.6 lb) beef shank, in 5 cm / 2 in cubes
750 ml (3 cups) Provence red wine
200 g (7 oz) smoked lardons
3 yellow onions
4 carrots
6 cloves garlic
400 g (14 oz) canned peeled tomatoes
100 g (3½ oz) Niçoise olives
2 strips of dried orange peel
4 tbsp olive oil
1 bouquet garni thyme, bay leaf, parsley, rosemary
3 anchovies in oil
2 tbsp flour
1 tsp juniper berries
1 tsp fine salt
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven

1 bowl for the marinade

1 chef’s knife

1 wooden spoon

1 fine sieve or strainer

Plastic wrap

Black peppercorns

Oven

03 — Method

The day before, marinate the beef in a large bowl with the wine, 1 sliced onion, 2 sliced carrots, the orange peel, juniper berries, bouquet garni and crushed garlic. Refrigerate for 12 hours.
Next day, lift out the beef and pat dry. Strain the marinade, keeping the liquid and vegetables separately.
Season the beef generously and dust with flour. Heat 3 tbsp of olive oil in the large cast-iron Dutch oven over high heat and brown on all sides, 10 minutes.
Set the beef aside. In the same pot, cook the lardons for 3 minutes, then add the remaining 2 sliced onions and 2 sliced carrots and cook over medium heat for 10 minutes until golden.
Finely chop the 3 anchovies and add them with the crushed tomatoes. Cook 5 minutes, stirring. Return the beef and add the strained marinade and its vegetables.
Bring to a simmer, cover tightly and bake at 150 °C (300 °F) for 3 hours (or simmer very gently on the stove) without lifting the lid.
This slow cooking turns the meat meltingly tender.
Add the pitted Niçoise olives 30 minutes before the end. It’s ready when the meat falls apart with a fork. Adjust the seasoning and serve with macaroni or gnocchi.