Monday, November 11, 2013

Daube de Boeuf á La Provençale (French Beef Stew with Red Wine)



I know I have mentioned in the past that Kevin does not not share my love for all things slurpy.

He is my carnivore. 

He wants things thick, rich, and meaty. 

He is so demanding!

Just kidding. He lives with a food blogger, how demanding can he be? 

But everyone once in a while I really try to think of a dish that would make him a happy guinea pig camper.


This was one of those occasions. 

I knew that there were a few of my past recipes he really enjoyed. My Pork Stew and my version of Tyler Florence's Ultimate Beef Stew are two that come to mind. 

So I knew if I could give him a meaty, rich, thick stew I could pretty much count on no complaints from his side of the table.

Now, what could I do to make the stew even better for me?

WINE!!

I mean how can you go wrong with a stew that has beef, bacon, and a whole dang bottle of wine in it??

In the past I had seen several recipes for this stew on the internet and in some recipe books. I decided to take that info and try to dial in what I felt would be the best for our tastes. Hoping that Kevin would be happy with the results.

I was wrong, 

he wasn't happy.

He was thrilled!

Yay me!!

I just wish I had chosen family dinner night to make this stew. 

I guess I will just have to make it again.

Oh darn!!



Daube de Boeuf á La Provençale (French Beef Stew with Red Wine)


2 strips of orange rind, each about 2 1/2 inches long and 1/2 inch wide
1 teaspoon black peppercorns
4 whole cloves
8 sprigs fresh thyme
2 bay leaves
3 lb stew beef, cut into 1 1/2-inch cubes
1 (750-ml) bottle of hearty red wine like Burgundy
8 slices of thick cut bacon, chopped
3 carrots, peeled and cut into 1/2 inch slices
2 stalks celery, cut into 1/2 slices
2 large onions, thinly sliced
3 cloves garlic, chopped
1/3 cup all-purpose flour
1/4 cup extra virgin olive oil
1 cup beef stock
3 tablespoons tomato paste
1 teaspoon salt
4 ounces pitted niçoise olives, chopped
Fresh thyme leaves, chopped for garnish


Place the orange rind, peppercorns, cloves, thyme, and bay leaves, onto a double layer of cheesecloth. Tie the cheesecloth into a bundle to make a bouquet garni, and set it aside.

In a large, non-reactive dish, toss together the celery, onions, garlic, carrots, beef, bacon, and bouquet garni. Pour the wine over the mixture and refrigerate it for 12 to 24 hours.

Preheat oven to 325 degrees F.

Remove the meat from the marinade, reserving the vegetables and wine marinade, pat dry and toss with the flour. Heat the olive oil over medium heat in a large dutch oven or stock pot. Brown the beef on all sides. Remove the beef from the skillet and deglaze the pan with the beef stock and tomato paste, scraping up the browned bits from the bottom of the pan.

Return the meat to the pot. Add the vegetable/wine mixture, bouquet garni, salt, and olives. Cover, and braise the beef for 2 1/2 to 3 hours, until the beef is tender. In 2 hours check to see if there is too much liquid in the pan. If you want a thicker stew, remove the lid for the remainder of the cooking time.

Remove the bouquet garni and serve stew over mashed potatoes, rice, or pasta. Garnish with chopped thyme leaves.

Serves 6 to 8.

ENJOY!!


48 comments:

  1. I don't personally eat meat, but my inlaws are coming to visit over Thanksgiving, and my husband's entire family consists of meat lovers. This looks like a yummy dish I could serve up for them while they are here and make a vegetarian-friendly dish for me on the side. ;) Thanks for sharing!

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  2. That looks amazing! The sauce looks amazing too! I will have to test this out and see if it goes well at my house too!

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    1. If it is like my house it will go fast!!

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  3. Haha, I love making people my guinea pigs :p. There's no wonder he loved this, this sounds fantastic!

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  4. All of my boys are more meat and potatoes, my husband at least humors my attempts at different foods, my kids kick and scream. This recipe sounds delicious.

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  5. Aren't all men meat & potato guys? LOL. This is a nice, hearty meal for winter-time and I betcha that all the males in my house would gobble this up!

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    1. It is super hearty, and if you make some nice creamy garlic mashed potatoes to go underneath.....heaven!!

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  6. Love the look of this i can not drink red wine but its ok for me in food i would love to give this a go not sure if my hubby would eat it as our food tastes are completely different he only ever seems to like hot spicy stuff lol

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    1. We like spice, but not all of the time. I hope you can give it a try.

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  7. I can tell you, I know my Hubs would really like this. We used to make something like it years ago. I might have to try this for him and surprise him.

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  8. I have never had this but I really want to make it! I think my husband and I would both enjoy it alot!

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  9. GOODness that looks rich and delicious. Job well done Bobbi! I am sure my husband would have licked out the bowl.

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    1. Thanks Dawn :) I hope you get a chance to make it for your hubby and see if he does lick the bowl!

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  10. Such a fancy name, and such a hearty dish. This turned out fabulous!

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  11. This looks yummy and the name I can barely say, I LOVE recipe with red or white wine because it gives it soooo much flavor! Thanx for sharing!

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    1. Yes, I make a pork stew with a whole bottle of white wine too :)

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  12. man, Im french and I never tried this before but it's going on my list for recipes!!

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  13. oh my gosh, this sounds amazing! I've never cooked with wine, but I totally think its time to start! I just had lunch and you are making me hungry again with this! Well done!

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    1. Hehe I am glad I could make you hungry! I love cooking with wine!

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  14. Oh dear lord, this looks fantastic. I share your husband's carnivorous tendencies, and the beef-bacon-wine combo certainly sounds like it'd hit the spot! May have to propose it with my family here, I reckon it'd go down a treat.

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    1. Oh yes, I think you would really enjoy it!!

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  15. While we don't do wine at all, the rest of this recipe looks amazing! We'd probably just make it by omitting the wine. But Sure do love the french way of cooking.

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    1. If you don't want to use the wine you can just use beef stock in place of it. You will miss a bit of the flavor but it would still be great.

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  16. I love stew, especially when the weather turns colder and this looks like it would hit the spot.

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    1. Oh yes, it is definitely a great cold weather dish!!

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  17. If I was a meat eater (I not) I would definitely make this. Your picture of the stew is so tempting.

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    1. WOW that is a huge compliment!! Thank you :)

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  18. My husband is a big meat eater too. No matter how much I have tried to convert our household to just eating poultry and fish, he continues to be resistant. He would love this dish.

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    1. Ya I can only get away with chicken and fish for a few days and he starts grumbling

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  19. Wow, your picky eater gobbled it up, huh? That says a heck of a lot. It looks fantastic!

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  20. This looks great even the color. I wonder if my picky eater would eat it. He's really, really picky. :)

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  21. You pulled me in with bacon. Anything with a strip of bacon is worth being tried.

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  22. I love adding wine to a dinner... well with dinner. I haven'tcooked much with it, but this looks really good!

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    1. Ya I love to say that I love to cook with wine, and sometimes even add it to the food!!

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  23. Oh does that really look great! I really need to make this next week. Now I'm starving

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