Daube Provençale

Name: Daube Provençale
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6 servings
Cuisine: french
Ingredients: 1.5 kg beef chuck or shoulder, cut into 5 cm cubes; 750 ml dry red wine (Côtes du Rhône); 2 yellow onions, sliced; 3 carrots, cut into thick rounds; 6 garlic cloves, smashed; 1 wide strip of orange zest; 6 juniper berries; 2 whole cloves; 2 bay leaves; 4 fresh thyme sprigs; 2 tbsp tomato paste; 400 g plum tomatoes, chopped; 3 tbsp olive oil; 2 tbsp all-purpose flour; 150 g niçoise or kalamata olives, pitted; a small handful flat-leaf parsley, chopped; to taste salt and black pepper

The Provençal cousin of bourguignon — beef shoulder braised low and slow in red wine with orange peel, juniper, and a bouquet of thyme and bay. The Mediterranean sun shows up in the citrus and olives, distinguishing it from its Burgundian relative.

nut-free
egg-free
dairy-free
high-protein
contains-meat

Ingredients

beef chuck or shoulder, cut into 5 cm cubes1.5 kg
dry red wine (Côtes du Rhône)750 ml
yellow onions, sliced2
carrots, cut into thick rounds3
garlic cloves, smashed6
strip of orange zest1 wide
juniper berries6
whole cloves2
bay leaves2
fresh thyme sprigs4
tomato paste2 tbsp
plum tomatoes, chopped400 g
olive oil3 tbsp
all-purpose flour2 tbsp
niçoise or kalamata olives, pitted150 g
flat-leaf parsley, choppeda small handful
salt and black pepperto taste

Steps

Marinate beef overnight.
The night before, combine beef, wine, onions, carrots, garlic, orange zest, juniper, cloves, bay, and thyme in a large bowl. Cover and refrigerate at least 12 hours.
Strain and season beef.
Strain the marinade, reserving liquid, vegetables, and aromatics separately. Pat the beef very dry on paper towels and season generously with salt and pepper.
Brown the beef in olive oil.
Heat olive oil in a heavy Dutch oven over medium-high. Brown the beef in batches, about 4 minutes per side, transferring to a plate.
Cook vegetables and add tomato paste.
Lower heat to medium. Add the drained onions and carrots and cook until softened, about 8 minutes. Stir in tomato paste and flour and cook 2 minutes more.
Add wine marinade and tomatoes.
Pour in the reserved wine marinade with all its aromatics, then add the chopped tomatoes. Bring to a gentle simmer and scrape up any browned bits from the bottom.
Braise beef in oven.
Return beef and any juices to the pot. Cover and transfer to a 150°C oven. Braise until fork-tender, 3 to 3½ hours, stirring once halfway.
Simmer with olives and adjust seasoning.
Stir in olives and simmer uncovered on the stovetop for 10 minutes to thicken. Taste and adjust salt. Fish out bay, thyme stems, and orange zest.
Rest and serve with parsley.
Rest 10 minutes off heat, then scatter with parsley. Serve over wide pappardelle or with crusty bread to mop the sauce.

Nutrition

Nutrition, per serving. 370 calories. Protein 38.5 grams, 47 percent. Carbs 9.2 grams, 11 percent. Fat 15.3 grams, 42 percent. Fiber 2.8 grams, sugar 5.1 grams, saturated fat 3.1 grams, sodium 280 milligrams. Estimated from ingredients.