Provencal Beef Daube

Tender beef cubes that fall apart at the touch of a fork, simmered in a thick, dark, glossy sauce. The scent of reduced red wine blends with hints of orange and thyme.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 784
• Protein: 48 g
• Carbs: 15 g
• Fat: 54 g

Ingredients

• 0.8 kg Beef chuck ( cut into large cubes )
• 133.3 g Smoked lardons
• 0.7 L Red wine
• 1.3 piece Onion ( sliced )
• 2 piece Carrot ( in thick rounds )
• 2 piece Garlic ( crushed )
• 1.3 tbsp Wheat flour
• 66.7 g Black olive ( pitted )
• 0.7 piece Citrus sinensis (L.) Osbeck ( wide zest strip )
• 0.7 piece Bouquet garni
• 2 tbsp Extra virgin olive oil
• 0.7 pinch Gray sea salt
• 0.7 pinch Black peppercorns

Instructions

1. Searing the meat

   Heat olive oil in a cast-iron pot. Sear beef chunks over high heat until a brown crust forms on all sides. The juices should caramelize at the bottom.

2. Sweating the garnish

   Remove the meat. Toss bacon lardons, onions, and carrots into the hot fat. Let them color slightly until onions are translucent and bacon is crispy.

3. Dusting and deglazing

   Return the meat to the pot. Dust with flour and stir to coat. Pour in the red wine all at once. Scrape the bottom with a wooden spoon to release all the caramelized juices.

4. Seasoning and simmering

   Add crushed garlic, bouquet garni, peppercorns, and a wide strip of orange zest. The liquid must cover the meat. Bring to a simmer.

5. Slow cooking

   Cover and cook over very low heat. The sauce should reduce and coat the back of a spoon. Halfway through, add black olives. The meat is ready when it collapses under a fork.

Chef's tips

• The daube is even better reheated the next day, as the sauce becomes creamier.
• Don't skip the orange zest; it's what gives the dish its Provencal soul.
• If the sauce is too thin at the end, remove the lid and increase the heat to reduce it.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes very well.