Daube a La Provencale

May 09, 2023May 9, 20230 1
Daube a La Provencale: A hearty beef stew recipe from the Provence region of France
in Stew

Prep

25 min

Cook

3 hours

Ready In

3 hours 25 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 lb pork fatback , cut into dice
1/2 teaspoon salt , coarse
2 garlic cloves
1/2 teaspoon herbes de provence
2 tablespoons flat leaf parsley , fresh , chopped
4 lbs beef shank , boneless , cut into large cubes
2 tablespoons olive oil
3 cups dry red wine
1 pig 's foot , cut in two ( about one pound )
5 ounces lean salt pork , in a slice cut into 1/2 inch strips
2 carrots , peeled and chopped
2 onions , chopped
3 garlic cloves , chopped
1 ounce dried cepes
2 cups tomatoes , peeled , seeded and diced , with juice
2/3 cup black olives , pitted
salt
bouquet garni , large , including a generous strip of orange peel
1/2 cup cognac ( or Marc de Provence )
2 cups broth ( or water or a combo ( this amount is approximate , it is the amount needed to nearly cover all the ingr )
1 lb macaroni

Nutrision Information

Servings Per Recipe
8
Calories
483
Sugar
4g
Fat
22g
Daube a La Provencale is a classic beef stew recipe from the Provence region of France. Traditionally made with beef shank, pork fatback, and red wine, it is a hearty and filling dish that is perfect for cold winter days. The stew is typically served with pasta or potatoes alongside fresh crusty bread. This recipe has been updated with additional vegetables, such as carrots and onions, to give it added texture and flavor. The stew has a rich and savory taste, with hints of herbs and spices that are characteristic of French cuisine.

Instructions

1.Preheat the oven to 325°F.
2.In a large Dutch oven, cook the pork fatback over medium heat until crispy and golden brown. Remove and set aside.
3.Season the beef cubes with salt and brown them in the same Dutch oven, working in batches if necessary. Remove and set aside.
4.Add the garlic, herbes de Provence, and parsley to the Dutch oven and cook for 1-2 minutes until fragrant. Add the beef and pork fatback back to the pot.
5.Pour in the red wine and bring to a simmer. Add the pig's foot, salt pork, carrots, onions, garlic, dried cepes, tomatoes, black olives, salt, and bouquet garni.
6.Cover and place in the oven to bake for 2-3 hours, until the meat is falls off the bone and the vegetables are tender.
7.Remove from the oven and stir in the cognac. Add broth as needed to achieve desired consistency.
8.Cook the macaroni according to the package instructions. Serve alongside the stew.

PROS

Daube a La Provencale is a delicious and hearty stew that is perfect for a chilly day.
The recipe is easy to make and can be prepared in advance.

CONS

This recipe is time-consuming and may take a few hours to prepare.
Additionally, it contains a significant amount of red meat and fat, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While this recipe is not necessarily healthy, it does contain beneficial ingredients such as garlic, carrots, and tomatoes, all of which are rich in vitamins and nutrients. The dish is also high in protein and can help keep you full for longer periods of time.

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