French Daube Provençale Beef Stew with Orange

Method11 steps

1. 1

   Step 1: Use a lidded casserole large enough for the meat and sauce. Have the wine and whole spices ready; this version goes straight from preparation to cooking, without overnight marinating.

2. 2

   Step 2: Wash and peel the carrots (2), then cut them into cubes. Peel and dice the onion (1) and peel and mince the garlic (2).

   Uses 2 carrots · 1 large onion · 2 garlic cloves · Water for washing carrots

3. 3

   Step 3: Cut the beef into cubes about 4 cm across. Set it aside ready to add promptly after frying the vegetables.

   Uses 1.4 kg boneless beef chuck

4. 4

   Step 4: Wash all four oranges. Squeeze the two stew oranges and reserve all their juice. If making candied zest, remove thin strips of coloured peel from the two garnish oranges, avoiding the bitter white pith, and keep those strips separate. Reserve the two garnish oranges' flesh for step 10.

   Uses 2 oranges for stew juice · 2 oranges for garnish · Water for washing all four oranges

5. 5

   Step 5: Heat the 2 tbsp olive oil in the casserole. Add the prepared carrots, onion and garlic and sauté for 5–10 minutes, stirring and checking from 5 minutes.

   Check the aromatic vegetables · 5 minUses All the diced carrots, onion and minced garlic from step 2 · 2 tbsp olive oil

6. 6

   Step 6: Add the prepared beef cubes. Fry the first exposed faces for about 5 minutes, watching the colour and adjusting the heat to avoid burning the vegetables.

   Check the first beef faces · 5 minUses The casserole contents from step 5 · All the beef cubes from step 3

7. 7

   Step 7: Turn the beef and brown the other exposed faces, allowing about 5 minutes per face as a guide and watching the colour. Keep the vegetables moving as needed so they do not scorch.

   Uses The casserole contents from step 6

8. 8

   Step 8: Pour in the 75 cl red wine and all the reserved stew orange juice. Add the bay leaves (2), peppercorns, whole clove (1) and juniper berries (5). Bring to a gentle simmer, cover and cook over low heat for about 2 hours, then check that the beef is fully cooked and fork-tender. Continue gently if needed.

   Check the covered beef braise · 120 minUses The casserole contents from step 7 · All the juice squeezed from the two stew oranges in step 4 · 75 cl red wine · 2 bay leaves · 10 whole black peppercorns · 1 whole clove · 5 juniper berries

9. 9

   Step 9: While the stew cooks, optionally put the reserved orange-peel strips in a small saucepan with the 200 ml water and 30 g sugar. Bring to a boil and boil for 10 minutes, then drain the peel, reserving it for serving and discarding the remaining syrup. Skip this action if not making candied zest.

   Boil the optional orange zest · 10 minUses The strips from the two garnish oranges prepared in step 4, only if candying · 30 g sugar, only if candying · 200 ml water, only if candying

10. 10

    Step 10: Peel the two reserved garnish oranges, removing the remaining peel and white pith. Cut their flesh into quarters and keep it for serving.

    Uses The two garnish oranges reserved in step 4 after optional zest removal

11. 11

    Step 11: Remove the bay leaves and whole clove. Share the hot stew among four portions, adding the prepared orange quarters and the drained candied zest if made.

    Uses The fully cooked fork-tender stew from step 8 · The peeled orange quarters from step 10 · The drained orange-peel strips from step 9, if made