Daube Provençale

Method

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1. Combine the beef with all the marinade ingredients, cover, and refrigerate at least 720 minutes.

   Mark done

2. Lift the meat out and pat it thoroughly dry. Strain the marinade, keeping both the liquid and the vegetables.

   Mark done

3. Brown the dried beef hard in the oil in batches, 10 minutes total. Lift out.

   Mark done

4. Fry the drained marinade vegetables 10 minutes, then stir in the tomato purée and cook 2 minutes.

   Mark done

5. Return the beef, pour in the strained marinade and the stock, add the salt, and bring to a bare simmer.

   Mark done

6. Cover and cook very gently 180 minutes, or in a 150°C / 300°F oven, until the beef gives to a spoon.

   Mark done

7. Add the olives and cook 20 minutes more. Skim the fat, scatter with parsley and fresh orange zest, and serve with potatoes or pasta.

   Mark done

Chef’s Tips

• Dried orange peel. It is what separates this from a bourguignon.
• Pat the meat properly dry or it will not brown.
• Olives at the end — an hour in the pot makes them bitter.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Buttered pasta
• Country bread
• A glass of Bandol

Storage & Reheating

Refrigerated for 4 days and much better on day two. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.