La Daube Provençale made simple

Method28 steps

1. 1

   Step 1: Start the day before serving; the beef marinates in the refrigerator for 24 hours.

2. 2

   Step 2: Gather the ingredients for the marinade and keep the cooking and finishing portions separate.

3. 3

   Step 3: Cut both the 2 lb top round and 2 1/2 lb chuck roast into cubes about 2 inches thick.

   Uses 2 lb top round London broil · 2 1/2 lb chuck roast

4. 4

   Step 4: Chop the carrots (4 large), celery (2) and garlic (3) for the marinade.

   Uses 4 large carrots, diced · 2 celery stalks, diced · 3 garlic cloves, chopped

5. 5

   Step 5: Put the beef cubes and prepared carrots, celery and garlic in the Dutch oven with 4 thyme sprigs, 1 rosemary sprig, the 1 star anise, 2 whole cloves, 2 bay leaves and the peeled skin of 1 orange. Reserve the remaining 2 thyme sprigs, 1 rosemary sprig, 2 bay leaves and second orange for later.

   Uses Cubed top-round and chuck beef · Prepared carrots, celery and garlic · 4 thyme sprigs for marinade · 1 rosemary sprig for marinade · 1 star anise · 2 whole cloves, for marinade · 2 bay leaves for marinade · Peel of 1 orange for marinade; fruit reserved

6. 6

   Step 6: Add half of the single bottle of red wine to the marinade, reserving its other half for cooking.

   Uses Beef, vegetables and marinade seasonings · Half bottle red wine for marinade

7. 7

   Step 7: Fold the beef, vegetables, herbs and wine together until mixed.

   Uses Beef and wine marinade

8. 8

   Step 8: Cover tightly and refrigerate the mixed marinade for 24 hours.

   Refrigerate beef marinade for 24 hours · 1440 minUses Mixed beef and vegetable marinade

9. 9

   Step 9: The next day, begin cooking the marinated beef.

10. 10

    Step 10: Set a strainer over a large bowl. Drain the marinade through it and keep all the strained liquid for the braise.

    Uses 24-hour refrigerated beef marinade

11. 11

    Step 11: Remove the drained beef cubes and pat dry thoroughly with paper towels so they can sear.

    Uses Drained marinated beef

12. 12

    Step 12: Lightly dust the dry beef with some of the available 1/2 cup flour, shaking off excess. Do not apply a thick coating.

    Uses Dried marinated beef · Flour for a light dusting from 1/2 cup available

13. 13

    Step 13: Preheat the oven to 350°F (175°C).

14. 14

    Step 14: Retain the drained carrots, celery and garlic. Discard the used marinade star anise, whole cloves, herb stems, bay leaves and orange peel. The single listed star anise has already flavored the marinade and is not added again.

    Uses Drained marinated vegetables and used whole seasonings

15. 15

    Step 15: Wipe out the Dutch oven, then heat a drizzle of olive oil over medium-high heat.

    Uses Olive oil, a drizzle for searing beef

16. 16

    Step 16: Sear the dried, lightly floured beef in small batches until a light brown crust forms. Remove each batch before it releases enough liquid to boil rather than sear.

    Uses Dried lightly floured beef · Hot olive-oil-coated Dutch oven

17. 17

    Step 17: Use tongs to transfer the prepared beef, avoiding extra marinade liquid in the searing pan.

    Uses Prepared meat for searing with tongs

18. 18

    Step 18: Keep each searing batch in a single layer; repeat in batches as needed.

    Uses Remaining prepared beef for uncrowded batches

19. 19

    Step 19: Continue until all beef has been seared, scraping up the browned pan bits with a heatproof spatula. Set the seared beef aside.

    Uses Seared beef batches · Remaining prepared beef, seared in repeated batches

20. 20

    Step 20: Keep the pan sides clean using a heatproof utensil as needed while retaining the browned flavor in the pan.

21. 21

    Step 21: Over medium heat, brown the pancetta, lardons or chosen bacon. Add the peeled, sliced shallots (4), peeled pearl onions (1 1/2 cups) and quartered mushrooms (4 cups). Sprinkle with the 2 tsp sugar and sauté until slightly caramelized, stirring frequently. If the pearl onions need peeling, loosen their skins in boiling water, drain, cool and peel before this stage.

    Uses 1 cup pancetta or lardons OR chopped bacon · 4 shallots, peeled and cut into strips, lengthwise · 1 1/2 cups peeled pearl onions · 4 cups mushrooms, cleaned and quartered · 2 tsp sugar · Boiling water, only if needed to loosen pearl-onion skins

22. 22

    Step 22: Return all seared beef and the retained marinated carrots, celery and garlic to the pan. Add the remaining 2 thyme sprigs, 1 rosemary sprig and 2 bay leaves. Do not add a second star anise.

    Uses All seared beef · Caramelized bacon, shallots, onions and mushrooms · Retained marinated carrots, celery and garlic · Remaining 2 thyme sprigs for braise · Remaining 1 rosemary sprig for braise · Remaining 2 bay leaves for braise

23. 23

    Step 23: Add the remaining half of the same wine bottle and all reserved strained marinade liquid. Add as much of the available 2 cups beef stock as the pot safely holds, without overfilling; reserve any unused stock. Use a roomy pot or divide into suitable oven-safe pots if needed.

    Uses Combined beef and vegetable braise · Remaining half bottle red wine · All reserved strained marinade liquid · Beef stock as pot capacity allows, from 2 cups available

24. 24

    Step 24: Fold the beef, vegetables and liquid together until evenly mixed.

    Uses Complete beef and wine braise

25. 25

    Step 25: Cover and braise on the middle rack at 350°F (175°C) for the authored 2 1/2-hour guide, until the beef is tender.

    Braise in oven · 150 minUses Mixed covered beef braise

26. 26

    Step 26: During braising, stir about every half hour.

    Uses Braising beef and vegetables

27. 27

    Step 27: Once the beef is tender, remove the remaining herb stems and bay leaves. Stir in the 1 cup olives at the end so they keep their soft texture.

    Uses Tender beef stew · 1 cup Niçois olives OR Taggiasca or Kalamata olives

28. 28

    Step 28: Finish with zest from the second orange and the 1 cup chopped parsley. Serve immediately, with the optional cooked pasta if desired.

    Uses Finished olive beef stew · Zest of second orange; fruit reserved · 1 cup chopped fresh parsley, for finishing · Cooked pasta, optional accompaniment; quantity as desired