Provençal Daube
Author: Nicole
Ingredients
  • 2 to 3 tablespoons olive oil
  • 3 pounds small beef cubes (chuck, top round or bottom round) (see Notes)
  • 2 large onions, halved and cut into thin slices
  • 4 ounces diced pancetta
  • 5 garlic cloves, minced
  • 1 pound carrots, peeled and cut into ½-inch rounds
  • 1 bottle (750 ml) dry red wine
  • 2 bay leaves
  • 5 fresh thyme sprigs
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground allspice
  • 4 whole cloves
  • 2 teaspoons white sugar
  • Strips of peel from 1 orange
  • 4 tablespoons Cognac or brandy (optional)
  • Kosher salt and freshly ground black pepper
Instructions
  1. Heat 2 tablespoons of olive oil in a Dutch oven (at least 6 quarts) over medium-high heat until just smoking. Add beef in batches and sear until brown on all sides. Be sure not to crowd beef too much. Remove cooked beef to a plate. Add oil as needed and continue to cook remaining beef.
  2. If there’s remaining fat, drain all but 1 tablespoon. Over medium-high heat, add pancetta to the pan and sauté until browned. Using a slotted spoon, remove to the plate with beef.
  3. Add additional olive oil if needed to pan and add in onion slices. Cook over medium heat for 8 to 10 minutes or until soft and slightly caramelized. Add a few tablespoons of water if onions are sticking to the pan.
  4. Add garlic and stir for one minute. Add carrots and stir for one minute. Season with salt and pepper.
  5. Return beef and pancetta to the pan and pour in the wine. Stir in bay leaves, thyme sprigs, cinnamon, allspice, cloves, sugar and orange peels.
  6. Beef should be mostly covered at this point – if not, add water. Bring to a boil and cover. Turn heat to low so that the daube is barely simmering. Put cognac or brandy, if using, next to the stove so you don’t forget it.
  7. Cook for 2 to 3 hours or until the meat is very tender. The daube can be served now or remove the cover and cook for an additional 15 to 20 minutes on medium-high heat to cook off some of the liquid. Remove bay leaves and thyme sprigs (leaves will have fallen off). You can also remove the orange peels but likely do not need to. Just before serving add in the Cognac or brandy, if using.
Notes
* This recipe can also be made with lamb cubes (shoulder trimmed of fat). The flavors in the stew pair nicely with lamb.
* Can be made a day in advance or frozen for up to three months, and reheated over low heat.
Recipe by Riegl Palate at https://www.rieglpalate.com/provencal-daube/