Shelly's Recipe

DAUBE DE BOEUF PROVENCALE

Category: Stews

2 1/2 lb stewing beef, cut in 1 1/2 inch chunks
2 medium onions, coarsely chopped
2 garlic cloves, crushed
1 carrot, peeled and cut into 1/2 inch rounds
1 carrot, peeled and cut into 1/2 inch rounds
Salt and ground black pepper
2 tbsp extra virgin olive oil
3 cup red wine (preferably Provençal)
1 bunch fresh thyme
3 imported bay leaves
1 strip orange zest (2 inch), chopped

Two days before serving the stew, combine all of the ingredients, except the orange zest, in a large enameled casserole. Cover and refrigerate. The next day, bring the mixture to a simmer over low heat. Simmer gently until the meat is very tender, 3-4 hours. Allow the stew to cool. Refrigerate, until fat rises and can be scraped off with a small spoon (about 12 hours).

At serving time, scrape off any additional fat. Reheat 15 minutes, or until meat is heated through. Adjust seasonings. Remove bay leaves and thyme. Stir in orange zest. Serve over rice or pasta of your choice. Serves 8.

This would be perfect with a hearty red from Provence or a good Cabernet, a Rhone, or a good Bordeaux.