Daube (Provençal beef stew)

I love this recipe. It requires some marinating in red wine the day before and it is just delicious. It is easy too. If you want to knock someone´s socks off, this is a good recipe to go for! I made this for my husband when I had the day off and he had to work, He was thrilled! The marinade is later used for cooking so nothing goes to waste. What a great way to celebrate a Friday or to start a weekend!

1.5 kg lean stewing steak, cubed

2 garlic cloves, crushed

1 large white onion, chopped

1 large shallot, chopped

3 bay leaves

1 large carrot, peeled and chopped

1 small fennel bulb, chopped (Can´t find fennel? Use about a teaspoon of fennel seeds)

2 teaspoons grated orange peel

10 black peppercorns

1 teaspoon dried thyme

2 sprigs of fresh parsley (chopped)

750 ml red wine(I used a cheap red wine)

2 tablespoons olive oil

100 g lardons, diced pancetta or diced cured ham

Salt and pepper to taste

 

The day before

To marinate the beef, place the chunks in a bowl or large tupperware. Add the garlic, onion, shallot, bay leaves,carrot, fennel, orange peel,peppercorns, thyme and parsley. Pour in the wine, stir and cover. Place in the fridge overnight.

The next day

Remove the meat from the marinade and wipe them dry with a paper towel. Strain the marinade through a sieve and into a bowl. Set the liquid aside and keep the rest of the inredients (the carrots, onions etc) in a separate bowl.

Pour the oil in a large frying pan, add the lardons, pancetta or cured ham and stir on low medium heat for 2 to 3 minutes, until sizzling. Add the beef, increase the heat a little and cook until browned, about ten minutes.

Tip in the drained marinade ingredients (not the wine yet) and stir for 5 minutes. Now pour in the wine. If necessary, add just enough boiling water to cover all the ingredients. Bring to a boil.

Reduce the heat to low. cover and cook for about 3 hours, until the meat is very tender. Remove the bay leaves. Taste and adjust seasoning.Simmer, uncovered, for 15 minutes. Serve alone as a stew or over rice like I did.

I am sharing this on Fiesta Friday . If you are not familiar with it, do check out all the fantastic recipes that fellow foodies and Friday lovers share!

Enjoy!!

xxxx Natascha