Beef Stew Provencale
(Daube de Boeuf a la Proven ale)
"Daube" is the French word for a meat stew cooked in a tightly covered
- 1/4 pound salt pork
- 1 1/2 pounds beef boneless chuck, tip or round
- 1 cup
dry red wine
- 1/2 cup water
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried rosemary leaves, crushed
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 medium carrots, cut into 1-inch pieces
- 2 medium onions, cut into fourths
- 1/2 cup pitted ripe olives
- Minced parsley
- French bread
- Remove rind from salt pork; cut pork into 1/4-inch slices.
- Cut beef into 1-inch
- Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted
spoon. Drain on paper towels.
- Cook and stir beef in hot fat until brown, about 15
- Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf.
Heat to boiling; reduce heat. Cover and simmer for 1 hour.
- Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and
vegetables are tender, about 40 minutes.
- Remove bay leaf.
- Sprinkle with parsley.
- Serve in bowls with French bread for
Yield: 6 servings