Beef Provençale or Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat.
Try this recipe on either our Seine or Provence cruise.
BEEF PROVENCALE
Amok Paste
- 3lb Stewing steak
- Salt & Pepper to taste
- 4 oz Margarine8
- Cloves garlic, crushed
- 1 can tomatoes
- 1 tbsp Herbes de Provence
- 8 Baby carrots
- 1 cup water
- 1 beef stock cube
- 1 ½ cups dry red wine
- Small amount Brandy (to taste)
- 12 black olives
- 1 tbsp plain flour
- 2 tbsps water, extra
- 6 Bay leaves (remove before serving)
- 1 lb Mushrooms
Method:
- Cut fat and sinew from steak. Cut steak into bite-sized pieces. Melt margarine in large saucepan, add steak in single layer, fry until well browned all over; remove from pan.
- Add garlic to pan, fry until lightly browned.
- Stir in undrained crushed tomatoes, bay leaves, thyme, water and crumbled stock cube, wine, mushrooms, carrots steak. Bring to the boil, reduce heat, cover, simmer for 2 hours or until steak is tender. Season with salt and pepper.
- Add olives, cook further 10 minutes. Blend flour with extra water, stir into mixture, stir over heat until mixture boils and thickens.