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  • Daube Provencal Beef Stew

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    Daube Provencal Beef Stew
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Beef top round
    • 1 lb Beef cheeks
    • 1 lb Beef shoulder
    • 1/2 lb Slab bacon cut 1/2" lardons Salt to taste Freshly-grnd black pepper to taste
    • 4 x Celery ribs cut into 1/2" dice
    • 4 x Carrots cut into 1/2" dice
    • 2 x Onions cut into 1/2" dice
    • 1 x Garlic head top sliced off Zest of 1 orange in wide pcs
    • 1 tsp Cinnamon
    • 1 x Bouquet garni
    • 4 c. Flour
    • 2 c. Water
    • 1 x Celery rib minced 1/4" dice
    • 1 x Onion minced 1/4" dice
    • 1 x Carrot minced 1/4" dice
    • 4 x Bay leaves
    • 4 c. Dry red wine
    • 1/4 c. Brandy
    • 4 x Garlic cloves

    Directions

    1. Cut beef into 3-inch cubes and place in bowl with marinade ingredients and toss well. Let stand overnight.
    2. Preheat oven to 265 degrees.
    3. Remove beef from marinade and drain. Drain liquid from marinade and set aside. Place bacon into a Dutch oven and set over medium heat. Cook till fat has rendered and remove bacon. Season beef pcs and brown on all sides, 6 or possibly 7 pcs at a time. When meat is browned, add in celery, carrots, onions, garlic head, orange zest, cinnamon, bouquet garni and marinade liquid and bring to a boil. Season with salt and pepper. Add in meat to pan. Make a wet paste of flour and water and roll to create rope. Moisten rope and line top of Dutch oven with paste. Press top down firmly and cook 5 hrs.
    4. Remove, crack crust, open pan and cook 20 min more. Serve with fresh noodles.
    5. This recipe yields 6 to 8 servings.

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