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Beef Stew Provencale
(Daube de Boeuf a la Proven ale)

"Daube" is the French word for a meat stew cooked in a tightly covered dish.

Recipe Ingredients

Method

  1. Remove rind from salt pork; cut pork into 1/4-inch slices.
  2. Cut beef into 1-inch cubes.
  3. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels.
  4. Cook and stir beef in hot fat until brown, about 15 minutes.
  5. Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer for 1 hour.
  6. Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes.
  7. Remove bay leaf.
  8. Sprinkle with parsley.
  9. Serve in bowls with French bread for dipping.

Yield: 6 servings


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