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    You are in: Home / Recipes / Daube Provencal (French Beef Stew) Recipe
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    Daube Provencal (French Beef Stew)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    EnjoyingLife's Note:

    This recipe comes from Cooks Illustrated Magazine November 2005. It is delicious and luscious. This is somewhat labor intensive but worth it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2 inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside.
    2. 2
      Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat.
    3. 3
      Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.
    4. 4
      Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.

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    Nutritional Facts for Daube Provencal (French Beef Stew)

    Serving Size: 1 (637 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 734.5
     
    Calories from Fat 422
    57%
    Total Fat 46.9 g
    72%
    Saturated Fat 13.0 g
    65%
    Cholesterol 33.0 mg
    11%
    Sodium 2102.3 mg
    87%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 6.7 g
    26%
    Sugars 12.1 g
    48%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    oranges

    nicoise olives

    thyme

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