Daube de Boeuf Provencal
You can make this stew a day ahead to allow its flavors to mellow and mingle.
- 4 sprigs fresh thyme
- 1 dried bay leaf
- 3 whole cloves
- 1 teaspoon whole black peppercorns
- 3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
- 1 medium onion, coarsely chopped (about 1 cup)
- 2 garlic cloves, crushed with the flat side of a large knife
- 1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
- 3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
- 1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
- 4 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon tomato paste
- 1/2 cup homemade or low-sodium store-bought beef or chicken stock
- 1/2 cup nicoise olives, pitted and rinsed
- Coarse salt
Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees.if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
SourceMartha Stewart Living, September 2005