FRIJE

Name: 7 | Beef stew Provençal style
Prep time: 45 min
Cook time: 180 min
Yield: 6 servings
Ingredients: 1 kg of beef chuck; 2 garlic clove; 2 onion; 1 carrot; 100 g of black olive; 500 g of tomato coulis; 1 glass of red wine; 1 tablespoon of olive oil; 1 stalk of thyme; 2 leaf of bay leaf; 1 pinch of salt; 1 pinch of pepper; 1 tablespoon of wheat flour

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7 | Beef stew Provençal style

The daube is a recipe originating from Provence, made with beef marinated in red wine, carrots, and herbs. Originally cooked in a daubière, a terracotta container with a lid that allows for slow cooking, the daube is a traditional and emblematic dish of this region that is passed down from generation to generation.

Beef

Course: Main course

Preparation time: 45 minutes

Cooking time: 180 minutes

Cost per serving: 2,73 €

Energy: 374 kcal / serving

Instructions

1. Marinate the meat with onions, carrots, and herbs in wine overnight in the refrigerator.
2. In a sauté pan, brown each piece of beef on each side in a little olive oil.
3. Coat each piece with flour before placing them in a pre-greased casserole dish.
4. In the sauté pan used for the meat, heat the marinade until the alcohol evaporates (you will notice the alcohol smell dissipating after 5 to 7 minutes).
5. Use a skimmer to remove any foam.
6. Pour everything into the casserole dish and close it after seasoning with salt and pepper.
7. Let it cook for 2 hours and 30 minutes (over low heat), then open it to add the tomato and olives.
8. Let it simmer for another 30 minutes and enjoy.