Daube Provencale (Beef Stew)
Recipe type: Main Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
This recipe was given to Nutmeg by one of her new French friends, it is easy to make, a nice twist on classic Beef Bourguignon and you can think of us "on tour" while you enjoy it. Serve with some fresh French bread.

  • 2.5 Pounds Stewing Beef (the French use Joue de Boeuf), cut in pieces 1 Bottle (750 ml) Red Wine, from Provence (if you can find it)
  • 1 Whole Carrot, peeled and chopped
  • 1 Small Onion, diced
  • 3 Cloves Garlic, peeled and crushed
  • 1 Cup Black Olives, pitted and chopped
  • 1 Small Can Tomato paste
  • 2 Heaping Tablespoons Flour
  • 2 Teaspoons Sugar
  • A few sprigs of Fresh Rosemary
  • A few sprigs Fresh Thyme
  • A few Bay Leaves
  • 4 Large Tablespoons Olive Oil
  • Salt and Pepper, to taste
  1. Heat the Olive Oil in a heavy stock pan
  2. Add the pieces of beef, onion, carrot, garlic, thyme and rosemary
  3. Brown the beef on all sides
  4. Add the flour and mix well
  5. Add the red wine
  6. Add the bay leaves and olives
  7. Cover and simmer for about 2 hours, until the meat is tender
  8. Half-way through cooking add the tomato concentrate and sugar
  9. Salt and pepper to taste
Recipe by Ginger and Nutmeg at http://www.gingerandnutmeg.com/2011/01/on-tour-a-ski-tour