Daube Provencal

Name: Daube Provencal
Ingredients: 2 tablespoons vegetable oil; 2 pounds beef-stew meat, cut into 2-inch cubes; 1/2 cup flour; 1 large onion, peeled and minced; 4 cloves garlic, peeled and minced; 1 cup dry red wine; 6 large carrots, peeled and cut into 1-inch-thick diagonal slices; 1 medium celery root, peeled and cut into 1-inch cubes; 10 fresh artichoke hearts; 2 cups cracked green olives, pitted; 2 tablespoon fresh rosemary leaves; 1/4 cup grated orange rind; 1 allspice berry; 1 clove; 1 quart beef broth; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1 cup minced parsley

18 ingredients

18 steps

Ingredients

2 tablespoons vegetable oil
2 pounds beef-stew meat, cut into 2-inch cubes
1/2 cup flour
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
1 cup dry red wine
6 large carrots, peeled and cut into 1-inch-thick diagonal slices
1 medium celery root, peeled and cut into 1-inch cubes
10 fresh artichoke hearts
2 cups cracked green olives, pitted
2 tablespoon fresh rosemary leaves
1/4 cup grated orange rind
1 allspice berry
1 clove
1 quart beef broth
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup minced parsley

Directions

1

Heat the oil in a heavy-bottom saucepan over medium heat.
2

Sprinkle the beef with flour.
3

Brown the meat in the oil until golden, about 3 minutes per side.
4

Remove meat from pan.
5

Set aside.
6

Add the onion and garlic.
7

Saute until translucent, about 5 minutes.
8

Add the wine.
9

Increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
10

Return the beef to the pot.
11

Add 3/4 of the carrots, 3/4 of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth.
12

Stir to combine.
13

Cover partly and simmer over medium-low heat until the meat is tender, about 1 1/2 to 2 hours.
14

Add the remaining artichoke hearts, carrots and celery root.
15

Continue cooking until tender, about 20 to 30 minutes.
16

Season to taste with salt and pepper.
17

Divide among 4 bowls.
18

Garnish with parsley.