Boeuf En Daube Provencal
Recipe Date:
Cook Time:
02:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 3 1/2 lbs Stew Meat (round or chuck), excess fat trimmed away
- 3 tbsps Olive Oil
- 1/4 lb Small White Onions
- 1 lb Mushrooms
- 2 tbsps Garlic, chopped
- 1/4 cup Flour
- 1/2 cup Italian Tomatoes in thick purée
- 1 1/2 cups Beef Stock
- 1 cup Red Wine
- 1/2 tsp Saffron
- 1 Bay Leaf
- 1/2 tsp Thyme
- 1 Chili pepper, whole
- 1/2 lb Carrots, cut into 2" pieces (split down the middle)
- 20 Green Pitted Olives
- 1/4 cup Parsley, chopped
- Salt & freshly ground Pepper to taste
Directions
- Cut the meat into 1 1/2-inch cubes and sprinkle with salt & pepper.
- Heat the oil until very hot and brown meat thorougly on all sides. This is best done in a large black iron Dutch oven.
- Add whole onions, mushrooms and garlic. Add flour, stirring to coat the meat and vegetables. Then brown.
- Add tomatoes-in-purée, stock, wine, saffron, bay leaf, thyme, and chili pepper. Add salt and pepper to taste and bring to a boil. Scrape the bottom so that nothing sticks and burns; cover and simmer for 1 hour, occasionally scraping the bottom.
- Add carrots and cook for about 1/2 hour longer.
- Blanch the olives briefly in boiling water and drain to wash the salt away. At the very end, place olives in the daube. Serve with chopped parsley as garnish.
