Daube Provencal Beef Stew - Just Dutch Oven Recipes


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Daube Provencal Beef Stew

1 lb Beef top round
1 lb Beef cheeks
1 lb Beef shoulder
1/2 lb Slab bacon; in 1/2" lardons
4 Ribs celery; in 1/2" dice
4 Carrots; in 1/2" dice
2 Onions; in 1/2" dice
1 Head garlic; top sliced off
1 Orange; in wide pieces, zest of
1 ts Cinnamon
1 Bouquet garni
4 c Flour
2 c Water

Marinade:
1 Rib celery; in 1/4" dice
1 Onion; in 1/4" dice
1 Carrot; in 1/4" dice
4 Bay leaves
4 c Dry red wine
1/4 c Brandy
4 Cloves garlic

Cut beef into 3inch cubes and place in bowl with marinade ingredients and toss well. Let stand overnight.

Preheat oven to 265 degrees F.

Remove beef from marinade and drain. Drain liquid from marinade and set aside. Place bacon into a Dutch oven and set over medium heat. Cook until fat has rendered and remove bacon. Season beef pieces and brown on all sides, 6 or 7 pieces at a time. When meat is browned, add celery, carrots, onions, garlic head, orange zest, cinnamon, bouquet garni and marinade liquid and bring to a boil. Season with salt and pepper. Add meat to pan. Make a wet paste of flour and water and roll to form rope. Moisten rope and line top of Dutch oven with paste. Press top down firmly and cook 5 hours.

Remove, crack crust, open pan and cook 20 minutes more. Serve with fresh noodles.

Yield: 6 to 8 servings.