Photograph of the finished Daube provençale

France · Bò hầm kiểu Provence

Daube provençale

3 hr Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of Red wine Red wine 2 ½ cups
  • Photograph of Carrot Carrot 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Black olives Black olives 2.8 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Orange Orange 1
  • Photograph of Thyme Thyme 0.1 oz
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp

Method

  1. 1 Marinate the diced beef with red wine, onions, carrots, garlic, and herbs overnight.
  2. 2 Remove the meat from the pan, pat it dry, and sear it in olive oil for 8 minutes until browned.
  3. 3 Sauté the marinated vegetables, then add the tomatoes and orange peel and stir for 5 minutes.
  4. 4 Pour in all the marinade, bring to a boil, then reduce heat and simmer for 2 hours and 30 minutes until the meat is tender.
  5. 5 Add the black olives at the last 15 minutes, adjust seasoning, and serve with pasta or mashed potatoes.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 4: simmer the beef with the marinated wine under high pressure for 45 minutes, then release the pressure naturally for 15 minutes; add the olives from step 5 after opening the lid and simmer for another 10 minutes.

Start cooking