Daube Provençale (French Beef Stew with Red Wine)
Recipe from Home Made Winter, by Yvette van Boven. Serves 8.
A note on the orange/grapefruit: Several people have been disappointed in the orange flavor that leaving the rind in the stew gives – if you are concerned, consider omitting it. I found that, when using a grapefruit, leaving the entire grapefruit in the stew gave it a slightly bitter aftertaste (a reader using grapefruit as well found the same thing). Although not mentioned in Yvette’s original recipe, I’d recommend separately adding the zest of the grapefruit and the fruit of the grapefruit to the stew, avoiding the bitter pith.
- 3 lb stew beef, cut into 1 inch cubes
- 1 (750-ml) bottle Cote du Rhone [I used Bordeaux and it was fine, but Yvette recommends Cote du Rhone, Vacqueyras, Gigondas, or Minervois]
- salt and freshly ground black pepper
- 3 sprigs fresh thyme
- 2 bay leaves
- 3 carrots, peeled and cut into 1/2 inch slices
- 1 orange, washed well and cut into 8 wedges [I substituted grapefruit]
- 1 large onion, peeled and cut into rings
- 2 cloves garlic, peeled and sliced
- olive oil
- 1 6-oz can tomato paste
- 3 1/2 oz. pitted black olives
- Season meat with salt and pepper on all sides. Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic. Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
- Heat some olive oil over medium heat in a large stockpot. Remove the meat from the marinade and brown the pieces in the oil on all sides. Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water. Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
- 15 minutes before the stew is ready, add the pitted olives. Let cook for 15 minutes on medium heat without the lid to thicken the stew.
- Serve over mashed potatoes, rice, or pasta.
Garlic Mashed Potatoes
- 6 russet potatoes, peeled and cut into 1/2 inch cubes
- 8 cloves garlic, cut in quarters
- 1/2 c. heavy cream
- Place cubed potatoes in a large saucepan. Cover with cold water, salt liberally, and bring to a boil over medium heat. Boil for 10-15 minutes until potatoes are easily pierced with a fork, skimming starch foam from top occasionally and checking to keep from boiling over – lower heat if necessary. Drain potatoes and place in a blender.
- Return saucepan to heat, lower heat to low, and add garlic and heavy cream. Heat until garlic is fragrant and cream begins to simmer, then add to blender. Blend until potatoes are a totally smooth puree. Add water or skim milk as necessary to even out texture.