Beef Stew Provencal - Daube De Boeuf Recipe

Name: Beef Stew Provencal - Daube De Boeuf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 3 bay leaves; 3 cloves; 1 piece orange peel, at least once around the orange with a potato peeler; 1 star anise; 1 bottle robust red wine from Provence; Remaining Ingredients; 4 pounds beef, shoulder or chuck pot roast, cut into 2 inch cubes; 5 tablespoons olive oil; 4 cloves of garlic, coarsely chopped; 3 onions, coarsely chopped; 10 strips of bacon; 3 carrots, cleaned and cut into 1 inch sections; 1 handful pitted black olives; salt and pepper to taste; 1 bunch coarsely chopped flatleaf parsley

Servings: persons

Marinade
3 bay leaves
3 cloves
1 piece orange peel, at least once around the orange with a potato peeler
1 star anise
1 bottle robust red wine from Provence
Remaining Ingredients
4 pounds beef, shoulder or chuck pot roast, cut into 2 inch cubes
5 tablespoons olive oil
4 cloves of garlic, coarsely chopped
3 onions, coarsely chopped
10 strips of bacon
3 carrots, cleaned and cut into 1 inch sections
1 handful pitted black olives
salt and pepper to taste
1 bunch coarsely chopped flatleaf parsley

1
["Make marinade by stirring ingredients together in a bowl. Marinate the meat in it for at least 6 hours, or preferably a day (and up to 3 days if this works with your schedule)", "In a dutch oven or other ovenproof pan heat the olive oil and saute the bacon, coarsely chopped onions and garlic over low heat. After about 10 minutes take them out of the pan leaving the fat behind and set aside. Drain the beef pieces in a colander catching all of the marinade. Dry the pieces well with paper towels.", "Fry the meat chunks in the hot pan until browned on all sides (do not crowd pan, otherwise meat will steam instead of browning) You will probably have to work in batches.", "Put everything except carrots and olives together into your ovenproof casserole dish and pour the marinade over it. Season with salt and pepper.", "Set the lid on the pot and place in the preheated oven at 325 ?F on the middle rack. The meat should cook slowly, the longer it cooks the more fall-apart-tender the result will be. Mine cooked for almost 6 hours.", "Fifty minutes before end of your cooking time add the carrot pieces and olives. At the very end just before serving sprinkle with the chopped parsley.
2
Serve with plenty of fresh baguette to mop up the great sauce."]

1799

kcal

Calories

128

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Marinade, 3 bay leaves, 3 cloves, 1 piece orange peel, at least once around the orange with a potato peeler, and more.

Yes, Beef Stew Provencal - Daube De Boeuf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew Provencal - Daube De Boeuf

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