Daube Provencal
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 2pounds beef-stew meat, cut into 2-inch cubes
- ½cup flour
- 1large onion, peeled and minced
- 4cloves garlic, peeled and minced
- 1cup dry red wine
- 6large carrots, peeled and cut into 1-inch-thick diagonal slices
- 1medium celery root, peeled and cut into 1-inch cubes
- 10fresh artichoke hearts
- 2cups cracked green olives, pitted
- 2tablespoon fresh rosemary leaves
- ¼cup grated orange rind
- 1allspice berry
- 1clove
- 1quart beef broth
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- 1cup minced parsley
Nutritional analysis per serving (4 servings)
726 calories; 28 grams fat; 6 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 14 grams dietary fiber; 11 grams sugars; 62 grams protein; 2107 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy-bottom saucepan over medium heat. Sprinkle the beef with flour. Brown the meat in the oil until golden, about 3 minutes per side. Remove meat from pan. Set aside. Add the onion and garlic. Saute until translucent, about 5 minutes. Add the wine. Increase the heat to high and simmer until reduced to ½ cup, about 5 minutes. Return the beef to the pot.
- Step 2
Add ¾ of the carrots, ¾ of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth. Stir to combine. Cover partly and simmer over medium-low heat until the meat is tender, about 1½ to 2 hours. Add the remaining artichoke hearts, carrots and celery root. Continue cooking until tender, about 20 to 30 minutes. Season to taste with salt and pepper. Divide among 4 bowls. Garnish with parsley.
Private Notes
Comments
Sounds delicious, but the artichoke (in quantity) disqualifies this dish from being qualified as «Provençal«...
I really liked this dish although it definitely benefits from simmering a long time to get the flavors to meld. This recipe makes way more than four servings..
Tasty, but not an attractive company dish as it has an army green sludge look when finished. The quantities of artichokes (I had to use frozen), olives and rosemary gave me pause, but I did try to follow recipe. One question though: 1/4 cup grated orange rind?! Does this mean orange zest? If so that is 3-4 oranges. Does it mean dried orange peel? Impossible to grate. I used 1 orange = about 1 tablespoon of zest. Life is short, probably won't make this again.
Tasty, but not an attractive company dish as it has an army green sludge look when finished. The quantities of artichokes (I had to use frozen), olives and rosemary gave me pause, but I did try to follow recipe. One question though: 1/4 cup grated orange rind?! Does this mean orange zest? If so that is 3-4 oranges. Does it mean dried orange peel? Impossible to grate. I used 1 orange = about 1 tablespoon of zest. Life is short, probably won't make this again.
Sounds delicious, but the artichoke (in quantity) disqualifies this dish from being qualified as «Provençal«...
I really liked this dish although it definitely benefits from simmering a long time to get the flavors to meld. This recipe makes way more than four servings..
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