Beef Daube

Name: Beef Daube
Yield: makes 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1/4 pound good-quality slab bacon, cut into 1/2-inch cubes; 2 pounds boneless beef chuck or brisket, cut into 1 1/2- to 2-inch cubes; Salt and black pepper to taste; 2 large onions, chopped; 2 celery stalks, chopped; 3 carrots, chopped; 5 garlic cloves, peeled and lightly smashed; 3 or 4 fresh thyme sprigs; 1 fresh rosemary sprig or 1 teaspoon dried; 2 or 3 strips orange peel; 1 cup rough red wine, preferably from the south of France—something like Cahors or Côtes-du-Rhône; 1 tablespoon red wine vinegar; Stock or water if necessary

December 14, 2011

The Provençal version of boeuf bourguignonne, with different vegetables and seasonings. I think the variation, Beef Daube with Olives, is the superior recipe, but you may prefer this simpler version. Serve this with crisp-roasted potatoes or crusty bread. Other cuts of meat you can use here: boneless lamb shoulder, cut into chunks.

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