Daube Provençale (Provençal Beef Stew)

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Daube Provençale (Provençal Beef Stew)

Provençal beef stew braised in red wine with orange peel, olives and herbs, finished with mushrooms, bacon and pearl onions. Serves about 6.

Total
3 hours 15 minutes
Makes
6 servings
Original on TikTok

Instructions

  1. Stew

    Heat the oven to 160 °C.

  2. Season the beef with salt and pepper. Heat the olive oil in a large heavy pot over medium heat and brown the beef in batches without crowding the pot. Set aside.

  3. Cook the onions, garlic, carrot and celery in the pot until softened, about 5 minutes.

  4. Add the bouquet garni, orange zest, orange juice, tomato purée, olives, red wine, stock, red wine vinegar and water. Stir and bring to a simmer.

  5. Return the beef, cover and braise in the oven for about 2.5 hours, until tender.

  6. Garnish

    Meanwhile, heat the olive oil and butter in a large pan and cook the pearl onions, mushrooms, bacon and tomato until the vegetables are tender and the bacon is crisp, about 15 minutes.

  7. Stir the garnish into the stew and let it rest for 10 minutes.

  8. Serving

    Serve hot, with a little extra orange zest if you like. It is even better made a day ahead and reheated; any small black olives will do if you have no Nyons olives.