Boeuf en Daube (Provençal Beef Stew)
This slow-cooked beef stew gets its name from the daubière, the Provençal clay pot in which it was traditionally cooked. The richly fragranced sauce is important to this recipe—a good amount of red wine, a little orange peel and plenty of herbs fill the house with gorgeous aromas as the beef cooks.
Serves 4
Prep time: 20 minutes
Cook time: 2 hours, 45 minutes
4 slices smoked bacon or pancetta (3½ oz/100 g total), diced
Extra-virgin olive oil
2.2 lb (1 kg) boneless beef blade or chuck, cut into 1-inch (2.5 cm) dice
Salt and black pepper
3 onions, cut into 1-inch (2.5 cm) dice
3 large carrots, cut into 1-inch (2.5 cm) dice
1 stalk celery, diced
3 cloves garlic, minced
2 ripe tomatoes or 2 cups (350 g) halved cherry tomatoes
1½ cups (375 mL) dry red wine
1 cup (250 mL) water
5 strips orange peel
4 to 5 stems fresh Italian parsley
4 sprigs fresh thyme
3 bay leaves
4 juniper berries
1 Tbsp + 1 tsp (10 g) cornstarch
Chopped fresh Italian parsley, for garnish
- In a Dutch oven or large, heavy-bottomed pot over medium heat, cook the bacon (or pancetta) until crisp. Remove with a slotted spoon and drain off all but 1 Tbsp (15 mL) of the fat. Add a little olive oil to coat the bottom of the pan and increase the heat to high.
- Pat the beef dry and season lightly with salt and pepper. Working in batches, place the beef in a single layer in the pan and sear, stirring occasionally, until browned on all sides. Remove the beef to a side plate and continue until all of it has been seared.
- Reduce the heat to medium and add the onions, carrots and celery, sautéing until the onions begin to turn translucent, about 5 minutes. Stir in the garlic, tomatoes, wine and water and bring to a simmer, still on medium heat.
- While waiting for the liquids to reach a simmer, prepare your bouquet garni. Cut a piece of cheesecloth and lay the orange peel, parsley stems, thyme sprigs, bay leaves and juniper berries on top. Gather up the cheesecloth and tie it with butcher’s twine so the herbs are secured inside. Drop this into the pot.
- Once the liquids reach a simmer, add back the beef (and any juices), cover and reduce the heat to medium-low so that the stew simmers gently. Cook the stew, stirring occasionally, for about 2½ hours. To check that the beef is tender, remove a piece to a cutting board and press down on it with the back of a fork—if it breaks down when pressed, it is fully cooked. If it springs back or doesn’t break, continue cooking.
- In a bowl, whisk the cornstarch with a bit of cold water, then stir into the stew and return to a simmer to fully thicken. Season to taste.
- Garnish the stew with chopped parsley. Serve with cooked egg noodles with olive oil, boiled potatoes with olive oil, or crusty French bread. You can even try a dollop of Persillade.
Notes:The stew will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months and thawed in the fridge overnight. Reheat on the stovetop, covered, over medium-low heat.
Juniper berries add a fragrant piney pepperiness to the stewing liquid, with a little hint of citrus. If you don’t have any (and please don’t use the berries from your juniper in the yard—not all are edible), you can add a rosemary stem to your fresh herb blend instead.
