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Daube Provençale

beef - other

3 pounds stewing beef; cut into 2-1/2 inch cubes
3 cups red wine
2 bay leaves
3 sprigs thyme
1/4 cup olive oil
3 thick slices bacon; cut into 1/2 inch pieces
3 onions; quartered
3 shallots; finely chopped
4 cloves garlic; crushed
3 carrots; thickly sliced
1 stalk celery; chopped
4 whole cloves
1/2 teaspoon black peppercorns
pinch (each) ground cinnamon and ginger
1 teaspoon orange zest
2 tablespoons tomato paste
1 teaspoon salt or to taste

A daube is a French meat stew made in an earthenware covered pot called a daubière. In France, the ingredients and flavours vary from region to region but the method of long, slow cooking is consistent. This rich beef and red wine version has a subtle hint of bacon and orange. It is a stew that is better served on the second day, after the flavours have blended. Marinating beef in red wine and herbs overnight or for several hours before cooking makes for an even richer flavour. In a non-reactive dish, marinate beef in 2 cups wine with 1 bay leaf and 1 sprig thyme, 2 to 3 hours or refrigerated overnight, covered. Preheat oven to 275°F. Drain meat, reserving marinade. Place a Dutch oven or large oven-proof pot over medium heat. Add olive oil and bacon. Lightly brown bacon, then add beef and brown, 3 to 4 minutes each side. Add 1 bay leaf, 2 thyme sprigs, onions, shallots, garlic, carrots, celery, cloves, peppercorns, cinnamon, ginger and orange zest. Add 1 cup wine, reserved marinade and tomato paste. Bring to a boil, then immediately cover with a lid and transfer to the oven. Cook 4 to 6 hours. Adjust the seasoning, let cool and then refrigerate overnight. The next day scrape off any congealed fat, mash the sauce just a little and reheat over medium low. Add some beef broth or a bit more wine if a thinner sauce is desired. Serve over mashed potatoes in large shallow soup plates.

Contributor: President's Choice Magazine - October, 1998

Yield: 6 to 8 servings

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