Provence

Daube provençale

Name: Daube provençale
Prep time: 12 h
Cook time: 3 h 30 min
Total time: 15 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.2 kg chuck big chunks beef; 1 bottle robust red red wine; 2 onion; 2 carrot; 4 cloves garlic; 2 strips zest orange; 2 bay leaf (indian bay leaf); 1 tsp dried thyme; 1 sprig rosemary; 2 cloves whole spices; 2 tbsp olive oil; Bacon (streaky rashers, streaky bacon), lardons; 2 tomato; 1/2 cup black olives; Salt, to taste; 1/2 tsp black pepper

Beef marinated in red wine and slow cooked with orange and olives. Provence's Sunday stew.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

210 minTime

56 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 210 minutes come after.

The daubière2 chapters · 1 min read

Make it your way

Grandma's wayBeef braised in red wine with orange and olives.

The original

661kcalsame

56 gproteinsame

3 gfibresame

210minutessame

Classic daube provençale.

Per serving, worked out from the ingredient table.

Ingredients

Beef1.2 kg chuck, big chunks

Red wine1 bottle robust red

Onion2

Carrot2

Garlic4 cloves

Orange2 strips zest

Bay leaf (indian bay leaf)2

Dried thyme1 tsp

Rosemary1 sprig

Whole spices2 cloves

Olive oil2 tbsp

Bacon (streaky rashers, streaky bacon)lardons

Tomato2

Black olives½ cup

Saltto taste

Black pepper½ tsp

Method

5 steps

1Marinate the beef with the wine, onion, carrot, garlic, orange zest, herbs and cloves overnight in the fridge.
2Lift out and dry the beef, then brown it with the lardons in olive oil.
3Add the vegetables, the marinade (boiled first) and the tomatoes.
4Cover and cook at 150°C for about 3 hours.
5Add the olives for the last 30 minutes.

Serve it like this

Serve in deep bowls with pasta, polenta or boiled potatoes to soak up the sauce.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Provence

Daube provençale

Beef marinated in red wine and slow cooked with orange and olives. Provence's Sunday stew.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

210 minTime

56 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 210 minutes come after.

The daubière2 chapters · 1 min read

Make it your way

Grandma's wayBeef braised in red wine with orange and olives.

The original

661kcalsame

56 gproteinsame

3 gfibresame

210minutessame

Classic daube provençale.

Per serving, worked out from the ingredient table.

Ingredients

Beef1.2 kg chuck, big chunks

Red wine1 bottle robust red

Onion2

Carrot2

Garlic4 cloves

Orange2 strips zest

Bay leaf (indian bay leaf)2

Dried thyme1 tsp

Rosemary1 sprig

Whole spices2 cloves

Olive oil2 tbsp

Bacon (streaky rashers, streaky bacon)lardons

Tomato2

Black olives½ cup

Saltto taste

Black pepper½ tsp

Method

5 steps

1Marinate the beef with the wine, onion, carrot, garlic, orange zest, herbs and cloves overnight in the fridge.
2Lift out and dry the beef, then brown it with the lardons in olive oil.
3Add the vegetables, the marinade (boiled first) and the tomatoes.
4Cover and cook at 150°C for about 3 hours.
5Add the olives for the last 30 minutes.

Serve it like this

Serve in deep bowls with pasta, polenta or boiled potatoes to soak up the sauce.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Daube provençale

Make it your way

Ingredients

Method

Daube provençale

Make it your way

Ingredients

Method

Make it a meal