Karol Smith
Provencal Daube: A Flavorful French Beef Stew with Vegetables and Herbs
Provencal Daube is a traditional French stew that brims with robust flavors. Made with beef, aromatic vegetables, red wine, and a bouquet of herbs, this dish simmered to perfection introduces a comforting and hearty meal. The slow cooking process tenderizes the meat and allows the wine and herbs to infuse each element with a depth of flavor that’s simply irresistible.
Ingredients:
– 2 lbs. beef chuck, cut into chunks
– 3 cups red wine (preferably a full-bodied one like Côtes du Rhône)
– 1 large onion, chopped
– 2 carrots, peeled and chopped
– 2 stalks celery, chopped
– 4 cloves garlic, minced
– 1 large tomato, chopped (or 1 cup of canned chopped tomatoes)
– 1-2 tbsp olive oil
– 1 bay leaf
– 1 sprig of thyme
– 1 sprig of rosemary
– 1 tbsp tomato paste
– 1 cup beef broth
– Salt and pepper to taste
Instructions:
1. Marinate the Beef: Place the beef in a large bowl and pour the red wine over it. Cover and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
2. Prepare the Vegetables: Chop the onion, carrots, and celery. Mince the garlic and chop the tomato.
3. Brown the Beef: Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade and set it aside. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks and sear them on all sides until browned. Remove the beef and set it aside.
4. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute.
5. Combine Ingredients: Return the beef to the pot with the vegetables. Stir in the chopped tomato, tomato paste, and the strained marinade. Add the bay leaf, thyme, and rosemary. Pour in the beef broth.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours, or until the beef is tender.
7. Season and Serve: After cooking, season the daube with salt and pepper to taste. Discard the bay leaf and herb stems. Serve the stew hot, ideally with crusty bread or over mashed potatoes, polenta, or pasta.
Enjoy the delightful and deeply savory flavors of this classic French stew, perfect for a cozy meal.
