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Provençal Daube de Boeuf (Slow-Braised Beef with Red Wine, Olives & Orange Zest)
The rustic crown of Provence: tender beef chuck slowly braised in full-bodied red wine with carrots, black olives, garlic, fresh thyme, and a fragrant strip of orange peel.
Prep
25 min
Cook
150 min
Total
175 min
Ingredients
6servings
- Beef chuck roast cut into cubes800 g
- Carrots sliced3 piece
- Yellow onion1 piece
- Full-bodied red wine500 ml
- Black olives pitted80 g
- Strip of organic orange peel1 piece
- Olive oil2 tbsp
- Fresh thyme sprigs3 piece
- Garlic cloves crushed3 clove
Preparation Steps
1
Heat olive oil in Dutch oven, sear beef cubes in batches over high heat until deeply browned. Set aside on a plate.
10 min timer
2
Add onions and carrots to the pot, sauté for 5 minutes, then add crushed garlic and cook 1 minute more.
6 min timer
3
Return beef to pot, pour in red wine, add orange peel strip, fresh thyme, and salt. Bring to a gentle simmer and cover tightly.
3 min timer
4
Bake in preheated 150°C (300°F) oven for 2.5 hours. Add black olives in the last 20 minutes. Serve hot over buttered noodles or polenta.
150 min timer
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
