Daube of Beef Provencal (Boeuf En Daube A La Provencale)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.3 kg/3 lb lean stewing beef 2 large onions 2 medium carrots, cut in chunks
bouquet garni (2 springs each thyme and parsley and 1 bay leaf, tied together) 225 ml/8 fl oz red wine 2 tablespoons brandy
3 tablespoons olive oil 115 g/4 oz lean bacon, dried 2 cloves garlic, crushed
125 ml/4 fl oz water strip of orange rind salt and freshly ground black pepper
70g/2-1/2 oz black olives, pitted finely chopped parsley (optional)



1 Trim the beef if necessary and cut into 2.5 cm/1 in cubes. Slice one one onion and combine with the beef, bouquet garni, carrots, wine and brandy in a plastic container with a lid. Seal and shake to distribute the marinade. Refrigerate for 6 hours or overnight, shaking the container occasionally. Lift the beef and flavouring ingredients from the marinade and place in a large casserole. Reserve the marinade liquid.
2 Preheat the oven to 180C/350 F/gas mark 4.
3 Heat the oil in a frying pan. Add the bacon and cook until lightly browned. Cut the remaining onion into wedges and cook for about 10 minutes until tinged with brown flecks. Stir in the garlic and cook for a few seconds. Add the reserved marinade, water, orange rind, and salt and pepper to taste. Bring to the boil and pour over the beef in the casserole. Cover and bake for about 2 hours until the beef is tender-check after 1 hour that there is sufficient liquid to cover and add water if necessary. Adjust the seasoning and sprinkle with olives and parsley before serving.

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