Daube de Boeuf a la Provençale

Daube de Boeuf a la Provençale

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

Can be made with these products:

Any cut of beef will do for this recipe, but as it cooks for such a long period don’t waste expensive cuts on it.

Serves: 4-6

Preparation time: 45 minutes

Cooking time: 3 ½ hours

Method

For the marinade
The day before you plan to cook the dish marinade the meat.

  1. Place the wine, garlic and herbs into a plastic container.
  2. Cut the meat into 2cm dice then add this to the container.
  3. Leave it in the refrigerator overnight.

For the dish

  1. Strain the marinade through a colander and reserve themarinade liquid.
  2. Roll the diced meat in the flour.
  3. Attach the thick slicing disc to the food processor.
  4. Slice the onion, celery and carrots.
  5. Heat some oil in a frying pan and brown the meat thenremove the meat from the pan and reserve.
  6. Heat 3 tbsp of oil in the saucepan, add the onions, celery,carrots and tomato purée and simmer for five minutes oruntil cooked and browned.
  7. Add the browned meat and vegetables, and cookfor 2 minutes.
  8. Add the marinade and stock slowly to avoid making thesauce lumpy, and then simmer for 10 minutes.
  9. Add the parsley, olives and tomatoes.
  10. Check the seasonings and adjust if required.
  11. Add the contents to a casserole pot and cover with the lid.
  12. Place in a preheated oven set at 120ºC and cook for 3 hours.
  13.  

Ingredients

For the marinade

2 garlic cloves
3 tsp thyme
2 bay leafs
2 sprigs of rosemary
6 cloves
8 black peppercorns
1kg beef
750ml red wine

For the dish

4 tbsp flour
150ml oil
2 onions
1 celery stick
1 carrot
3 tbsp tomato puree
250ml beef stock
50g parsley (chopped)
150g black olives (pitted)
125g tinned tomatoes
Seasoning to taste 

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