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Provencal Braised Beef "Beef Daube"
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Provencal Braised Beef (Beef Daube)

Course Main Course, Main Dishes and Wine Pairings
Cuisine French
Keyword Beef Daube, Provencal Braised Beef
Author Jane adapted from "The Provence Cookbook," Patricia Wells and "Dinner in French," Melissa Clark

Ingredients

  • Fine sea salt
  • 1 + teaspoon freshly ground black pepper Extra pepper for seasoning.
  • 4 large garlic cloves, minced
  • 3 teaspoons fresh thyme leaves
  • 2 teaspoons fresh rosemary leaves, chopped
  • 4 lbs. boneless beef stew meat, cut into 2-inch size pieces I used top round and short rib meat for more flavor and texture
  • 5 + tablespoons extra virgin olive oil You may need more olive oil when searing the beef if the pan gets too dry.
  • 2 bay leaves
  • 1 bottle hearty dry red wine
  • 1 qt. low sodium chicken broth
  • 3/4 lb. shallots, sliced 1/8-inch thick
  • 1 orange, finely grated zest
  • 1 cup Picholine olives, pitted
  • 1/2 cup parsley, chopped
  • 1 lb. pasta for serving I used Seggiano Toscani organic pasta from Whole Foods or use a penne pasta shape.
  • Flaky sea salt

Instructions

  • In a large bowl, mix together 1 tablespoon of fine sea salt, black pepper, garlic, thyme, and rosemary. Add the beef stew pieces and toss to coat. Cover and refrigerate for 2 two hours or overnight.
  • Preheat the oven to 325 F
  • In a large dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and sear until well browned on all sides, about 5 minutes per batch. Use tongs to transfer browned beef to a platter. Season with salt and pepper. Repeat with remaining beef.
  • Add the wine to the dutch oven and scrap up any brown bits. Add the chicken broth, bay leaves, and browned beef with the juices. Bring to a simmer, then cover the pot and bake for 2 -1/2 hours.
  • After 2-1/2 hours, add the shallots, olives, and orange zest to the pot, stir gently to mix. Cover and bake for another hour.
  • Transfer the meat, shallots, olives, and orange zest to a large bowl and cover. Leaving the sauce in the pot. In the mean time, boil the pasta according to the package directions. Drain the pasta well removing any excess water. Add the pasta to the sauce, stir to mix and coat the pasta. Let the pasta absorb the sauce for a few minutes.
  • To serve; In an individual shallow soup bowl add some pasta and top with some of the meat, shallots, olives, and orange zest. Garnish with chopped parsley and serve immediately.