French 210 min

Daube Provençale

Name: Daube Provençale
Total time: 210 min
Yield: 2 servings
Cuisine: French
Ingredients: 3 lbs beef chuck, cut into 3-inch cubes; 1 bottle (750 ml) dry red wine (Côtes du Rhône); 4 oz thick-cut bacon, diced; 1 orange, zest in strips; 3 cloves garlic, smashed; 1 white onion, quartered; 3 carrots, cut into rounds; 2 tomatoes, quartered; 1 bouquet garni; ½ cup Niçoise olives; 2 tablespoons olive oil; Salt and black pepper to taste

comfort-food

Ingredientsfor 2

560

Cal

48g

Protein

12g

Carbs

26g

Fat

13 lbs beef chuck, cut into 3-inch cubes
21 bottle (750 ml) dry red wine (Côtes du Rhône)
34 oz thick-cut bacon, diced
41 orange, zest in strips
53 cloves garlic, smashed
61 white onion, quartered
73 carrots, cut into rounds
82 tomatoes, quartered
91 bouquet garni
10½ cup Niçoise olives
112 tablespoons olive oil
12Salt and black pepper to taste

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Instructions

1
Marinate the beef in wine with orange zest, garlic, onion, and bouquet garni for at least 8 hours in the refrigerator. The acidic wine tenderizes the tough chuck while the aromatics penetrate deeply.
2
Remove beef from marinade, pat dry, and season with salt and pepper. Strain and reserve the marinade liquid, discarding the solid aromatics.
3
Cook bacon in a large Dutch oven until golden and its fat renders. In the rendered fat, sear beef in batches over high heat for 3–4 minutes per side until deeply browned. Remove and set aside.
4
Add fresh onion and carrots to the pot and cook 5 minutes. Return beef, add reserved marinade, tomatoes, and fresh bouquet garni. The liquid should barely cover the meat. Bring to a simmer.
5
Cover tightly and braise at 300°F for 3–3½ hours until the beef is falling apart and the sauce is rich and gelatinous. Add olives in the last 30 minutes. Serve over egg noodles or polenta with the deeply concentrated braising sauce.