Daube De Boeuf a La Provencale

May 09, 2023May 9, 20230 1
Experience the Rich Flavors of France with Daube De Boeuf a La Provencale
in Main

Prep

30 min

Cook

3 hrs

Ready In

3 hrs 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1 1/2 cups dry vermouth
1/4 cup brandy or 1/4 cup gin
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme or 1/2 teaspoon sage
1 bay leaf
2 cloves garlic , minced
2 cups thinly sliced carrots
2 cups thinly sliced onions
3 lbs chuck steaks , cut in 2 � x 2 � x 1 inch squares
salt and pepper
flour
1 1/2 cups firm ripe tomatoes , peeled , seeded , and chopped
1 1/2 cups sliced fresh mushrooms
beef bouillon , if necessary
cornstarch , if necessary
2 cloves garlic
3 tablespoons capers
3 tablespoons Dijon mustard
3 tablespoons olive oil
1/2 cup minced fresh basil or 1/2 cup fresh parsley

Nutrision Information

Servings Per Recipe
6
Calories
624
Sugar
7g
Fat
33g
Daube de boeuf a la provencale is a classic French dish that is popular in the Provence region. It is a slow-cooked stew made with beef, vegetables, and flavorful herbs and spices. This recipe is a twist on the traditional version, as it includes capers and mustard in the sauce. The beef is marinated in vermouth and brandy/gin, which gives it a rich and complex flavor. This dish is perfect for a cozy night in or for entertaining guests.

Instructions

1.In a large dutch oven, heat the olive oil over high heat.
2.Add the vermouth and brandy/gin, then bring to a boil. Boil for 2-3 minutes, until the alcohol has evaporated.
3.Add the salt, pepper, thyme/sage, bay leaf, minced garlic, sliced carrots, and sliced onions. Cook for 5-7 minutes, stirring occasionally.
4.Toss the chuck steak with flour, salt, and pepper. Add to the pot and cook until browned on all sides.
5.Add the chopped tomatoes and sliced mushrooms. Stir to combine.
6.Add enough beef bouillon to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours until the meat is tender.
7.If the sauce is too thin, mix a slurry of cornstarch and beef broth. Add to the pot and cook for 10 minutes until thickened.
8.In a small skillet, heat the olive oil over medium heat. Add the minced garlic and capers, cooking for 2-3 minutes until fragrant. Add the Dijon mustard and stir to combine.
9.Serve the daube de boeuf hot, with the caper and mustard sauce drizzled on top. Garnish with minced basil or parsley.

PROS

Daube de boeuf a la provencale is a hearty and flavorful meal that will warm you up on a cold day.

This dish is perfect for entertaining, as it can be prepared in advance and reheated.

The beef in this recipe is a good source of protein and is high in iron.

CONS

This dish is high in calories and fat due to the beef and olive oil.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Beef is a good source of protein and iron, which supports healthy muscle growth and development.
Garlic and onions have immune-boosting properties and may help lower blood pressure.
Carrots are a good source of vitamin A, which supports healthy vision.

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