French cuisine · Meat & Kebab

Provençal Beef Daube

Provençal beef stew braised in red wine with orange zest, black olives and carrots, slow-cooked for hours.

Ingredients · for 4 servings

• 1.2 kg beef shoulder
• 750 ml full-bodied red wine
• 4 carrots
• 2 onions
• 4 cloves garlic
• 1 strip organic orange zest
• 100 g black olives
• 2 sprigs thyme
• 2 bay leaves
• 3 tbsp olive oil
• 1 tbsp flour
• Salt, pepper

Instructions

1. Cut the meat into 5 cm cubes and marinate cold with the red wine, one diced onion, thyme, bay leaves and orange zest for at least 4 hours, ideally overnight.
2. Remove the meat pieces, pat them very thoroughly dry and strain the marinade through a sieve; cut the carrots into thick slices and the second onion into strips.
3. Heat olive oil in a heavy casserole and sear the meat in batches over strong heat for 6-8 min. all over until a dark brown crust forms.
4. Add the onion, carrots and crushed garlic, fry for 5 min., dust with the flour and stir in for 1 min.
5. Pour in the marinade with the herbs, season with salt and pepper and braise covered in the oven at 150 °C for 2.5-3 hours, until the meat falls apart under fork pressure.
6. Add the olives for the last 15 min., adjust the seasoning of the sauce and serve the daube straight from the pot with pasta or potatoes.