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La Daube Provençale is the South of France version of the classic "Boeuf Bourguignon". Many of the ingredients & methods of cooking are the same, however it is the addition of orange zeste & Niçois olives that make this dish unforgettable.
La Daube Provençale has all the tastes of Boeuf Bourguignon but with the added brightness of orange zest that cuts through the hearty sauce.
Prep Time: 20 Mins
Top Round London Broil Chuck Roast Pancetta or lardons Shallots Carrots Celery Thyme Rosemary Star anise Bay leaves Garlic Flour Pearl onions Mushrooms Niçois olives Sugar
Cook Time: 8 mins
Set a pasta strainer inside a big bowl. Transfer the contents of your dutch oven into the strainer - making sure to keep all the juice in the bowl! You will use this later.
Remove the chunks of marinated beef from the strainer and pat dry with paper towels. You must dry the meat! If you skip this step it will not sear.
Lay the dried pieces of meat flat on a cutting board and lightly dust with flour. I like to use a sieve for this - you don't want too much flour.
Make sure to keep the carrots and celery from the marinade as well. Do however, discard the star anise.
TURKEY AU VIN
LA SOUPE AU PISTOU
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