And A Life In Between

Provencal daube stew with beef and red wine

Provencal daube stew with beef and red wine

Winter is firmly here and in typical winter style, the weeks are filled with beautiful sunny days but come the weekend it is raining and freezing cold!  (Not that I am complaining one bit – we really need the rain down here in Cape Town.)  On cold, wet winter’s days there is nothing nicer than spending  the day under the blankets on the couch; either with a good book, a movie, or, if you are a bit of a sports fanatic like me – especially during July – you can pick and choose between the Tour de France, Formula 1 and Wimbledon!  And if you combine such a day with a delicious beef stew slow cooked in red wine, its gorgeous smells permeating the house, you pretty much have a perfect day!

Daube Ingredients

You might think that a beef stew is a beef stew, but believe me, you’ve got to try the Provencal beef stew from France, called “Daube”.  I have always been more familiar with the traditional French beef stew Beef bourguignon, but there are definite differences between the two.  I’ve done a lot of reading on the topic and safe to say that I don’t want to open that can of worms for the sake of not wanting to get on the wrong side of people who are very passionate about these dishes!  The one thing that does seem common amongst most people in the know, though, is that Daube is more typical of the south of France and therefore you can find some Mediterranean flavours present in the dish; things like tomato, olives, oranges and some spices like cloves.

Daube beef stew

After reading many recipes, hubby and I have come up with our favourite version of daube.  While traditionally daube is cooked in a special terracotta pot called a daubière, a normal ovenproof casserole dish will do.  (I’m still saving up for my first Le Creuset!)  The meat turns out so soft and tender and the flavour is deep and rich.  The addition of orange peel was a revelation to me.  This is one incredibly tasty and comforting stew.   Trust me, you want to try this!

Provencal daube stew with beef and red wine

(serves 4)

Ingredients:

2 tbsp olive oil

125g bacon, diced

200g mixed mushrooms (white and brown), chopped in large chunks

400g beef short rib

400g beef boneless beef chuck

1 red onion, chopped

1 tsp garlic, chopped

2 cups red wine (Merlot goes really well)

400g tomatoes, chopped

2 tbsp tomato paste

Bouquet garni (two sprigs of parsley, rosemary, thyme, bay leaf, tied together with string)

4 cloves

5 strips of orange peel

8 baby onions

4 medium carrots

Salt and pepper

Method:

  1. Place your casserole dish on a high heat on the stove top.  Add 1 tbsp of olive oil and bacon to the dish and fry until brown.  Once done, remove the bacon and set aside.
  2. Next add the mushrooms to the dish and fry until brown. Once done, set aside with the bacon.
  3. Now add a tbsp olive oil to the dish and add the beef short rib and beef chuck.  Fry the meat until golden brown.
  4. Once the meat is brown, add the bacon and mushrooms back in.  Stir in the chopped onion and garlic and fry until softened.
  5. Now add two cups of red wine.  Reduce the heat and simmer for 5 minutes to allow the alcohol to evaporate.
  6. Add the chopped tomatoes, tomato paste and 1 cup of water and stir through.
  7. Next, tie the orange peel together with the bouquet garni and submerge under the liquid.
  8. Add 4 cloves and season with salt and pepper.
  9. Place the carrots on top of the meat and add the onions along the sides of the dish.
  10. Cover the dish with a lid and place in a pre-heated oven at 180°C for 2 and a half hours.
  11. Serve with some rustic bread, toasted in a pan, perfect for mopping up the delicious sauce.

 

Provencal daube stew with beef and red wine

July 11, 2017
: 4

By:

Ingredients
  • 2 tbsp olive oil
  • 125g bacon, diced
  • 200g mixed mushrooms (white and brown), chopped in large chunks
  • 400g beef short rib
  • 400g beef boneless beef chuck
  • 1 red onion, chopped
  • 1 tsp garlic, chopped
  • 2 cups red wine (Merlot goes really well)
  • 400g tomatoes, chopped
  • 2 tbsp tomato paste
  • Bouquet garni (two sprigs of parsley, rosemary, thyme, bay leaf, tied together with string)
  • 4 cloves
  • 5 strips of orange peel
  • 8 baby onions
  • 4 medium carrots
  • Salt and pepper
Directions
  • Step 1 Place your casserole dish on a high heat on the stove top. Add 1 tbsp of olive oil and bacon to the dish and fry until brown. Once done, remove the bacon and set aside.
  • Step 2 Next add the mushrooms to the dish and fry until brown. Once done, set aside with the bacon.
  • Step 3 Now add a tbsp olive oil to the dish and add the beef short rib and beef chuck. Fry the meat until golden brown.
  • Step 4 Once the meat is brown, add the bacon and mushrooms back in. Stir in the chopped onion and garlic and fry until softened.
  • Step 5 Now add two cups of red wine. Reduce the heat and simmer for 5 minutes to allow the alcohol to evaporate.
  • Step 6 Add the chopped tomatoes, tomato paste and 1 cup of water and stir through.
  • Step 7 Next, tie the orange peel together with the bouquet garni and submerge under the liquid.
  • Step 8 Add 4 cloves and season with salt and pepper.
  • Step 9 Place the carrots on top of the meat and add the onions along the sides of the dish.
  • Step 10 Cover the dish with a lid and place in a pre-heated oven at 180°C for 2 and a half hours.
  • Step 11 Serve with some rustic bread, toasted in a pan, perfect for mopping up the delicious sauce.

 

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