Daube Provençale (Beef Stew with Red Wine)

Daube Provencale

A warm, filling beef stew with red wine, carrots, orange, and thyme – a perfect slow-cooked dish for dinner as the weather starts to cool down.

Source: Home Made Winter by Yvette van Boven yvettevanboven.com

3 lb stew beef, cut into 1 inch cubes (Real Beef)
1 (750ml) bottle Cote du Rhone (alternatively use a bottle of red wine from Gryphonwood Vineyards or from one of the Tamar Valley Wine Route producers)
Salt and freshly ground black pepper
3 sprigs fresh thyme (Old School Farm, Thirlstane Gardens)
2 bay leaves (Thirlstane Gardens)
3 carrots, peeled and cut into 1/2 inch slices (Laos Fresh Farm, Mooreville Gardens, Steve’s Vegies)
1 orange, washed well and cut into 8 wedges
1 large onion, peeled and cut into rings (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)
2 cloves garlic, peeled and sliced (Tasmanian Natural Garlic & Tomatoes)
Olive oil (Coronea Grove Olives, Mt Direction Olives)
1 small can of tomato paste
100g pitted black olives (Mt Direction Olives)

1. Season meat with salt and pepper on all sides. Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic. Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
2. Heat some olive oil over medium heat in a large stockpot. Remove the meat from the marinade and brown the pieces in the oil on all sides. Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer, stir in the tomato paste, and add 1 litre of water. Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
3. 15 minutes before the stew is ready, add the pitted olives. Let cook for 15 minutes on medium heat without the lid to thicken the stew.
4. Serve over mashed potatoes, rice, or pasta.

Serves 4