Daube niçoise

Name: Daube niçoise
Total time: 210 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

Niçoise beef stew with olives

⏱ 210 minServes 6Medium420 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 shank cubes in a large bowl with the Provence red wine, 1 sliced onion, 2 sliced carrots, the dried orange peel, juniper berries, bouquet garni and crushed garlic.
Cover with plastic wrap and refrigerate at least 12 hours (ideally 24).
The next day, lift the meat out of the marinade and pat it very dry so it browns. Strain the marinade, keeping the liquid and the vegetables separately.
Season the meat generously and toss with the flour. Heat 3 tbsp olive oil in the large Dutch oven over high heat and brown the meat 10 minutes on all sides.
Set the meat aside. In the same pot, cook the lardons 3 minutes to render their fat, then add the remaining 2 sliced onions and 2 sliced carrots. Cook 10 minutes over medium heat.
Finely chop the 3 oil-packed anchovies and add them with the crushed peeled tomatoes. Cook 5 minutes, stirring. Return the meat and add the strained marinade and its vegetables.
Bring to a simmer and cover tightly. Bake at 150°C (300°F) for 3 hours (or simmer on the stovetop over very low heat) without lifting the lid.
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, the Nice tradition.