Beef Daube Or Provencalfrench Beef Stew Recipes

BEEF DAUBE OR PROVENCAL/FRENCH BEEF STEW

Steps:

• Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
• Remove the meat from the pan and set aside for later.
• Add the onions slices to the pan and cook until caramelized.
• Add the browned meat chunks back to the pan with the onions
• Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
• Simmer for 2 to 3 hours or until the meat is very tender and the sauce has thickened.
• Serve with warm pastas or rice/potatoes.

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

DAUBE PROVENCAL (FRENCH BEEF STEW)

Steps:

• Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2 inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside.
• Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
• Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
• Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.

BEEF DAUBE

Steps:

• Put the olive oil in a Dutch oven or flameproof casserole with a lid and turn the heat to medium. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add the meat, and raise the heat to medium-high. Cook, turning the cubes as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
• Reduce the heat to medium and add the onions, celery, carrots, garlic, thyme, rosemary, and orange peel, along with some more salt and pepper, and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the wine and vinegar and let them bubble for a minute, then return the meat to the pan.
• Cover and adjust the heat so the mixture simmers gently for about an hour, then add the bacon. Recover and continue to cook until the meat is tender, adding a little more liquid if the mixture threatens to dry out. Depending on the meat, the dish could be done in as little as 30 minutes more or in three times as long.
• Taste and adjust the seasoning, then garnish and serve or cover and refrigerate for up to 2 days before reheating.
• In step 2, replace the rosemary with 1 teaspoon fennel seeds. When you return the bacon to the pan in step 3, add 1 cup good-quality green or black olives, preferably pitted, or 1 cup dried prunes or apricots.

BEEF DAUBE PROVENçAL

Steps:

• Preheat oven to 300°.
• Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
• Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
• Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.