Name: Boeuf En Daube Provengale
Ingredients: 1 kg / 2 lb 4 oz chuck or braising steak, cubed; 3 tablespoon virgin olive oil; 150 gram / 5 1/2 oz unsmoked bacon, cut in strips; 4 large plum tomatoes, roughly chopped; 250 gram / 9 oz button mushrooms; 100 gram / 3 1/2 oz black olives, stoned and roughly chopped or 15 g / 1/2 oz can; anchovies, drained and roughly chopped; 750 milliliter / 1 pint 7 fl oz full-bodied red wine; 1 large bouquet garni; pared rind of 1 orange, preferably Seville; 2 medium onions, cut in wedges; 2 medium carrots, thickly sliced; 3 cloves garlic, sliced; 8 peppercorns; 1 tablespoon virgin olive oil

Boeuf En Daube Provengale

Ingredients

1 kg / 2 lb 4 oz chuck or braising steak, cubed
3 tablespoons virgin olive oil
150 grams / 5 1/2 oz unsmoked bacon, cut in strips
4 large plum tomatoes, roughly chopped
250 grams / 9 oz button mushrooms
100 grams / 3 1/2 oz black olives, stoned and roughly chopped or 15 g / 1/2 oz can
anchovies, drained and roughly chopped
750 milliliters / 1 pint 7 fl oz full-bodied red wine
1 large bouquet garni
pared rind of 1 orange, preferably Seville
2 medium onions, cut in wedges
2 medium carrots, thickly sliced
3 cloves garlic, sliced
8 peppercorns
1 tablespoon virgin olive oil

Instructions

Place the meat in a large china or glass bowl. Pour in the wine and add the remaining marinade ingredients. Mix well then cover and leave the beef to marinate in the refrigerator for 12 - 24 hours. When ready to cook, preheat the oven to 170 C / 325 F / Gas 3. Remove the meat from the marinade and pat it dry with kitchen paper. Strain the marinade and discard the peppercorns. Reserve the strained liquid and vegetables separately. In a large, heavy, lidded casserole, heat the oil and cook the bacon over moderate heat. Remove the bacon, draining the fat back into the casserole, and set it aside. Brown the meat in batches in the hot fat then remove and set aside with the bacon. Add the reserved marinade vegetables and orange rind to the casserole and stir well before adding the beef and bacon. Gently stir in the tomatoes, mushrooms, olives or anchovies and the marinade liquid. Bring the mixture to a boil then cover and gently cook the casserole in the oven for 3 1/2 hours or until the meat is very tender. Stir the mixture occasionally and top with hot water if the daube is looking dry. If the daube is bubbling vigorously, lower the oven temperature so the liquid only just simmers. When cooked, stir the daube gently then taste and season as necessary. Discard the orange rind and bouquet garni. The sauce should just coat the back of a spoon. Serve the daube with noodles or macaroni. Serves 6.