French Daube de Boeuf Provencal
A comforting and hearty Daube de Boeuf, featuring slow-cooked beef with a rich wine and cognac marinade, offers a deeply satisfying meal.
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Instructions
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Preheat oven to 325 F.
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Create a bouquet garni by tying cinnamon, orange zest, bay leaf, thyme, parsley, peppercorns, cloves, and celery leaves in cheesecloth.
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Combine celery, onions, garlic, carrots, beef, bacon, and the bouquet garni in a large dish; pour wine and cognac over, then refrigerate for 12-24 hours.
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Drain the beef, reserving the vegetable mixture, and pat the beef dry.
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Heat oil in a large skillet. Toss the beef with flour, then brown it in the hot oil.
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Remove the beef; deglaze the pan with beef stock and tomato paste, scraping up any browned bits.
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Combine the browned beef, pan sauce, olives, salt, and the reserved vegetable-wine mixture in a large ovenproof dish. Cover.
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Braise in the preheated oven for 2.5 to 3 hours, until the beef is tender; remove the lid during the last hour if a thicker stew is desired.
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Cook rice per package directions. Remove the bouquet garni and serve the stew over hot rice, garnished with parsley.