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Daube de bœuf provençale à l'orange

French Daube Provençale Beef Stew with Orange

Course: Main dish
Cuisine: French
Occasion: Fancy dinners
Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 4
Daube provençale de bœuf à l’orange. Almost like the iconic bœuf bourguignon, this beef stew from South France Provence is also slow-cooked in red wine. I like to add orange for a modern twist.
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Ingredients

  • 1.4 kg beef chuck or mix of chuck and beef cheek, large cubes
  • 75 cl red wine
  • 2 oranges
  • 2 carrots
  • 1 onion big
  • 2 cloves garlic
  • 2 bay leaves
  • 10 pepper seeds
  • 1 clove
  • 5 juniper berries
  • 2 tablespoons olive oil

Dressing

  • 30 gr sugar
  • 2 oranges organic as we use zests

Instructions

FIRST READ THE MAIN STEPS OF THE RECIPE

  • Prepare and pan fry aromatic garnish then meat. Add wine and orange juice and cook for 2 hours. Candy zests. Before serving, dress with orange zests and peeled orange quarters.

Prepare and cook the stew

  • Prepare the aromatic garnish (carrot, garlic and onion). Mince garlic and cube carrots and onion.
  • In a casserole, heat olive oil and sauté those vegetables for about 5 to 10 minutes.
  • Cut the meat into large cubes (about 4 cm on each side).
  • Add the meat to the aromatic garnish. Fry on each side for about 5 minutes.
  • Use 2 of the 4 oranges and squeeze juice.
  • Pour the wine and the orange juice into the casserole on the aromatic garnish and the meat. Add the herbs (bay leaves, pepper, clove, juniper berry). Cover and cook on low heat for 2 hours.

Meanwhile, prepare the two remaining oranges for dressing.

  • Make candied orange zests (this is optional): Take of zests the 2 oranges and confit orange zests in 200 ml of water with 30 gr of sugar. Let zests boil for ten minutes then drain.
  • Prepare orange quarters: Peel the 2 oranges and cut them into quarters.

Drees

  • Drees the daube provençale stew with orange quarters and eventually candied zests.