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Daube Provencal Beef Stew

Daube Provencal Beef Stew recipe image
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.
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
  • 1 pound Beef top round
  • 1 pound Beef cheeks
  • 1 pound Beef shoulder
  • 1/2 pound Slab bacon, cut into 1/2inch
Directions
  1. 1
    Lardons 4 Ribs celery,
  2. 2
    cut into 1/2 Inch
  3. 3
    dice 4 Carrots,
  4. 4
    cut into 1/2inch
  5. 5
    Dice 2 Onions,
  6. 6
    cut into 1/2inch
  7. 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. 8
    dice 1 Onion, chopped into 1/4inch
  9. 9
    Dice 1 Carrot, chopped into 1/4inch
  10. 10
    Dice 4 Bay leaves 4 c Dry red wine 1/4 c Brandy 4 Cloves garlic
  11. 11
    Cut beef into 3inch cubes and
  12. 12
    place in bowl with marinade ingredients and
  13. 13
    toss well.
  14. 14
    Let stand overnight.
  15. 15
    Preheat oven to 265 degrees F (129&# 194;°C).
  16. 16
    Remove beef from marinade and drain.
  17. 17
    Drain liquid from marinade and set aside.
  18. 18
    Place bacon into a Dutch oven and set over medium heat.
  19. 19
    Cook until fat has rendered and remove bacon.
  20. 20
    Season beef pieces and brown on all sides, 6 or 7 pieces at a time.
  21. 21
    When meat is browned,
  22. 22
    add celery, carrots, onions, garlic head, orange zest, cinnamon, bouquet garni and marinade liquid and bring to a
  23. 23
    boil .
  24. 24
    Season with salt and pepper.
  25. 25
    Add meat to pan.
  26. 26
    Make a wet paste of flour and water and roll to form rope.
  27. 27
    Moisten rope and line top of Dutch oven with paste.
  28. 28
    Press top down firmly and cook 5 hours.
  29. 29
    Remove, crack crust, open pan and cook 20 minutes more.
  30. 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
Read it online: https://www.chefs-mate.com/recipe/daube-provencal-beef-stew/