Daube provencal beef stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef top round |
| 1 | pounds | Beef cheeks |
| 1 | pounds | Beef shoulder |
| ½ | pounds | Slab bacon, cut into 1/2inch |
| Lardons | ||
| 4 | Ribs celery, cut into | |
| ½ | Inch dice | |
| 4 | Carrots, cut into 1/2inch | |
| Dice | ||
| 2 | Onions, cut into 1/2inch | |
| Dice | ||
| 1 | Head garlic, top sliced off | |
| Zest of 1 orange, in wide | ||
| Pieces | ||
| 1 | teaspoon | Cinnamon |
| 1 | Bouquet garni | |
| 4 | cups | Flour |
| 2 | cups | Water |
| Marinade | ||
| 1 | Rib celery, chopped into | |
| ¼ | Inch dice | |
| 1 | Onion, chopped into 1/4inch | |
| Dice | ||
| 1 | Carrot, chopped into 1/4inch | |
| Dice | ||
| 4 | Bay leaves | |
| 4 | cups | Dry red wine |
| ¼ | cup | Brandy |
| 4 | Cloves garlic | |
Directions
Cut beef into 3inch cubes and place in bowl with marinade ingredients and toss well. Let stand overnight.
Preheat oven to 265 degrees F.
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 until fat has rendered and remove bacon. Season beef pieces and brown on all sides, 6 or 7 pieces at a time. When meat is browned, add celery, carrots, onions, garlic head, orange zest, cinnamon, bouquet garni and marinade liquid and bring to a boil. Season with salt and pepper. Add meat to pan. Make a wet paste of flour and water and roll to form rope. Moisten rope and line top of Dutch oven with paste. Press top down firmly and cook 5 hours.
Remove, crack crust, open pan and cook 20 minutes more. Serve with fresh noodles.
Yield: 6 to 8 servings
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