Daube Provençale

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F) with a rack in the lower-middle position.

   Ca. 15 min.

   Kokkens note: Preheating the oven thoroughly ensures even cooking and helps maintain a consistent temperature for slow braising.

2. 2

   Pat the beef chuck cubes thoroughly dry with paper towels to remove excess moisture.

   Ca. 2 min.

   Kokkens note: Drying the beef is crucial for achieving a deep, golden-brown sear, which builds the foundational flavor of the stew.

3. 3

   Season the dried beef cubes generously on all sides with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

   Ca. 2 min.

   Kokkens note: Don't be shy with seasoning at this stage; it's the primary opportunity to flavor the meat itself.

4. 4

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering.

   Ca. 2 min.

   Kokkens note: Ensure the oil is hot enough to create a good sear but not smoking, which indicates it's too hot.

5. 5

   Sear the seasoned beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides, about 3-4 minutes per batch.

   Ca. 12 min.

   Kokkens note: Overcrowding lowers the pot's temperature, causing the beef to steam rather than sear, resulting in less flavor development.

6. 6

   Remove the browned beef from the pot with a slotted spoon and set it aside in a bowl.

   Ca. 1 min.

7. 7

   Add the chopped yellow onion and sliced carrots to the same pot, scraping up any browned bits from the bottom, and cook until softened and slightly translucent, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Those browned bits (fond) at the bottom of the pot are packed with flavor; make sure to scrape them up as the vegetables cook.

8. 8

   Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant and the tomato paste has deepened in color.

   Ca. 2 min.

   Kokkens note: Cooking the tomato paste briefly helps to caramelize its sugars and intensify its flavor, adding depth to the stew.

9. 9

   Pour in 750 ml of red wine, scraping the bottom of the pot vigorously with a wooden spoon to deglaze and release all the flavorful fond.

   Ca. 3 min.

   Kokkens note: Choose a dry red wine you enjoy drinking; its quality will directly impact the stew's flavor.

10. 10

    Bring the wine to a gentle simmer and let it reduce slightly for about 5 minutes, allowing some of the alcohol to cook off.

    Ca. 5 min.

11. 11

    Return the browned beef to the pot, then add 250 ml of beef broth, 1 teaspoon of dried thyme, 2 bay leaves, and the piece of orange peel.

    Ca. 2 min.

    Kokkens note: The orange peel adds a subtle, bright citrus note that beautifully complements the rich beef and wine flavors.

12. 12

    Stir everything together gently to combine, ensuring the beef is mostly submerged in the liquid.

    Ca. 1 min.

13. 13

    Bring the mixture to a gentle simmer on the stovetop, then cover the pot tightly with its lid.

    Ca. 3 min.

    Kokkens note: A tight-fitting lid is essential to prevent moisture loss during the long braising process.

14. 14

    Transfer the covered Dutch oven to the preheated oven and braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork.

    Ca. 3 t.

    Kokkens note: Resist the urge to frequently open the oven or lift the lid, as this releases heat and moisture, extending the cooking time.

15. 15

    Carefully remove the bay leaves and orange peel from the stew before serving.

    Ca. 1 min.

    Kokkens note: These aromatics have served their purpose and are not meant to be eaten.

16. 16

    Taste the daube and adjust seasoning with additional salt and pepper if necessary.

    Ca. 1 min.

    Kokkens note: The flavors will have concentrated during cooking, so a final seasoning check is important for balance.

17. 17

    Garnish generously with 2 tablespoons of fresh chopped parsley just before serving.

    Ca. 1 min.

    Kokkens note: Fresh herbs add a vibrant color and a burst of freshness that brightens the rich stew.