Daube Provencal Beef Stew

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
French-style savory and satisfying main that brings home-style flavor to your table
Daube Provencal Beef Stew recipe image
Daube Provencal Beef Stew recipe image
Print Recipe

Daube Provencal Beef Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1158.3

Description

This French main features Beef top round, Beef cheeks, Beef shoulder, Slab bacon, cut into 1/2inch. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Lardons 4 Ribs celery,
  2. cut into 1/2 Inch
  3. dice 4 Carrots,
  4. cut into 1/2inch
  5. Dice 2 Onions,
  6. cut into 1/2inch
  7. Dice 1 Head garlic, top sliced off Zest of 1 orange, in wide Pieces 1 ts Cinnamon 1 Bouquet garni 4 c Flour 2 c Water Marinade 1 Rib celery, chopped into 1/4 Inch
  8. dice 1 Onion, chopped into 1/4inch
  9. Dice 1 Carrot, chopped into 1/4inch
  10. Dice 4 Bay leaves 4 c Dry red wine 1/4 c Brandy 4 Cloves garlic
  11. Cut beef into 3inch cubes and
  12. place in bowl with marinade ingredients and
  13. toss well.
  14. Let stand overnight.
  15. Preheat oven to 265 degrees F (129&# 194;°C).
  16. Remove beef from marinade and drain.
  17. Drain liquid from marinade and set aside.
  18. Place bacon into a Dutch oven and set over medium heat.
  19. Cook until fat has rendered and remove bacon.
  20. Season beef pieces and brown on all sides, 6 or 7 pieces at a time.
  21. When meat is browned,
  22. add celery, carrots, onions, garlic head, orange zest, cinnamon, bouquet garni and marinade liquid and bring to a
  23. boil .
  24. Season with salt and pepper.
  25. Add meat to pan.
  26. Make a wet paste of flour and water and roll to form rope.
  27. Moisten rope and line top of Dutch oven with paste.
  28. Press top down firmly and cook 5 hours.
  29. Remove, crack crust, open pan and cook 20 minutes more.
  30. Serve with fresh noodles.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1158.3kcal
% Daily Value *
Total Fat 74.9g116%
Saturated Fat 28.4g142%
Cholesterol 291.7mg98%
Sodium 1219.6mg51%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 109.5g219%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 12inch, bacon, baking, beef, boiling, cheeks, cut, daube, french, main, provencal, round, shoulder, slab, stew, title, top
Recipe Card powered by WP Delicious