Daube de Boeuf Provencal

Name: Daube de Boeuf Provencal
Ingredients: 4 sprigs fresh thyme; 1 dried bay leaf; 3 whole cloves; 1 teaspoon whole black peppercorns; 3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice; 1 medium onion, coarsely chopped (about 1 cup); 2 garlic cloves, crushed with the flat side of a large knife; 1 celery stalk, cut crosswise into ½-inch pieces (about ½ cup); 3 medium carrots, cut crosswise into 1-inch pieces (about 1 ¼ cups); 1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz; 4 pounds beef chuck roast, cut into 1 ½-inch cubes; 0.25 cup extra-virgin olive oil; 1 tablespoon tomato paste; 0.5 cup homemade or low-sodium store-bought beef or chicken stock; 0.5 cup nicoise olives, pitted and rinsed; Coarse salt

3.2

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By

Martha Stewart

Updated on May 16, 2017

Servings:

6

In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.

Ingredients

4 sprigs fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into ½-inch pieces (about ½ cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 ¼ cups)
1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
4 pounds beef chuck roast, cut into 1 ½-inch cubes
¼ cup extra-virgin olive oil
1 tablespoon tomato paste
½ cup homemade or low-sodium store-bought beef or chicken stock
½ cup nicoise olives, pitted and rinsed
Coarse salt

Directions

Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.