Daube de Boeuf – Provençal Beef Stew

Instructions

1. In a large pan, heat 2 tbsp olive oil over medium-high heat. Add the bacon and cook for 4–5 minutes, until it becomes golden and releases its fat. Transfer it to a large heavy-bottomed pot.
2. Add the beef to the pan in a single layer. Important: do not overcrowd the pan, otherwise the meat will steam instead of browning. Brown the beef in batches until golden, then transfer each batch to the pot.
3. Place the pot over medium heat. Pour in the red wine, and if necessary add a little water so that the liquid just covers the meat. Bring to a boil and skim off any foam that forms on the surface.
4. Add the carrots, onions, tomatoes, tomato paste, garlic, bouquet garni, peppercorns, and the onion studded with cloves. Cover the pot with a lid.
5. Let the dish simmer very gently for about 3 hours, until the meat becomes very tender. Check occasionally and add a little water if necessary.
6. Remove the lid and skim off any excess fat from the surface. Discard the bouquet garni and the clove-studded onion. Add the orange zest, orange juice, and fresh parsley, then season with salt and black pepper.
7. This dish is often even more flavorful the next day, once the aromas have fully blended. Serve with mashed potatoes, polenta, or rustic bread.
8. Serve with mashed potatoes, polenta, or rustic bread.

• Servings : 8
• Ready in : 200 Minutes
• Course : Main courses
• Recipe Type : Meat
• Ingredient : Bacon, Beef meat, Carrots, Garlic, Ground black pepper, Olive oil, Onion, Orange, Orange juice, Parsley, Red wine, Tomato puree, Tomatoes, Букет Гарни (Bouquet garni)