Daube Provençal

Posted byhelenspencerpantazisPosted inMeat and Mains

This is a great winter meal and definitely guest worthy- the orange zest and olives make it extra special. We’ve made it for everyone in our extended families at some point over the past 15 years. Dave and I always discuss the best way to serve it: egg noodles or mashed potatoes, you can’t go wrong either way.

Lindsay
  • 3/4 ounce dried Porcini mushrooms, rinsed well
  • 3 1/2 pounds boneless beef chuck-eye roast, trimmed and cut into 2-inch chunks
  • 1 1/2 teaspoons table salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil
  • 5 ounces salt pork, rind removed
  • 4 large carrots, peeled and cut into 1-inch rounds
  • 2 medium onions, halved and thinly sliced (about 4 cups)
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 1/3 cup flour
  • 1 bottle red wine (bold, such as Cabernet)
  • 1 cup chicken broth
  • 1 cup water
  • 4 strips orange zest, removed with a vegetable peeler
  • 1 cup niçoise or kalamata olives, pitted and drained
  • 3 anchovy fillets, minced
  • 5 sprigs fresh thyme, tied together with kitchen twine
  • 2 bay leaves
  • 1 can diced tomatoes
  • 2 tablespoons minced parsley

Cover mushrooms with 1 cup hot water, cover with plastic wrap, cut several steam vents, and microwave on hight for 30 seconds. Let stand to soften. Remove mushrooms from liquid and dice. Strain liquid through a fine mesh strainer lined with a paper towel into a bowl. Set mushrooms and liquid aside.

Preheat oven to 325°F. Pat beef dry and season with salt and pepper. Heat 2 TBSP oil in a large dutch oven over medium-high heat. Brown half the beef on all sides, reducing heat if the fat begins to smoke. Transfer to a medium bowl and repeat with remaining oil and beef.

Reduce heat to medium. Add salt pork, carrots, onions, garlic, tomato paste and cook for 2 minutes. Stir in flour and cook another minute. Add broth, water, wine and beef with any juices and bring to a full simmer. Add mushrooms and liquid, orange zest, 1/2 cup olives, anchovies, thyme and bay. Stir to combine. Place in the oven and cover partially. Cook for 2 1/2-3 hours, until beef is tender, but not falling apart.

Discard salt pork, thyme and bay. Add tomatoes and remaining 1/2 cup olives. Warm over medium-high heat, about 1 minutes. Cover and let sit for 5 minutes. Skim excess fat from the surface. Stir in parsley.