Daube Provençale

🛒 Ingredients

• Beef Stew Meat (Chuck) 1500 g · 2500 kcal
• Pancetta (cubed) 150 g · 750 kcal
• Dry Red Wine 750 g · 560 kcal
• Carrots 300 g · 120 kcal
• Yellow Onions 250 g · 100 kcal
• Garlic Cloves 30 g · 45 kcal
• Tomato Paste 70 g · 60 kcal
• Beef Broth 500 g · 50 kcal
• Orange Zest 5 g · 5 kcal
• Fresh Thyme Sprigs 5 g · 0 kcal
• Bay Leaves (dried) 1 g · 0 kcal
• Olive Oil 30 g · 265 kcal
• Niçoise Olives (pitted) 100 g · 150 kcal

👨‍🍳 Instructions

1. Cut the beef into large 5-6 cm cubes and pat dry. In a large bowl, combine beef with red wine, chopped carrots (100g), sliced onions (50g), garlic (15g), orange zest, thyme, and bay leaves; marinate in the refrigerator for 12-24 hours.
2. Drain the beef, reserving the marinade. Pat the beef dry thoroughly. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat and brown the pancetta until crisp; remove and set aside.
3. Add the beef to the pot in batches and brown on all sides. Remove the beef and set aside with the pancetta.
4. Add the remaining chopped carrots (200g) and sliced onions (200g) to the pot, scraping up any browned bits. Sauté until softened, about 8-10 minutes.
5. Stir in the tomato paste and cook for 2 minutes. Return the beef and pancetta to the pot.
6. Pour in the reserved marinade and beef broth, ensuring the meat is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours or until the beef is very tender.
7. About 30 minutes before serving, stir in the pitted Niçoise olives. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.