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In honor of the fact that many of us will be snowed in for at least a day or two, I thought I would post one of my favorite snowy day recipes - Beef Stew Provencale (Daube). Simple ingredients, incredible flavor and slow cooked delight that will make your house smell amazing. The orange peel really makes it!
What I love about this kind of dish is how economical it is. Stew beef is pretty inexpensive because it's tough. But when you slow cook it in delicious wine and herbs it becomes as tender as the more pricey cuts and every bit as tasty. So head out to the grocery store while you still can and pick up the few ingredients you need to make it.
Daube (Provencal Beef Stew)
4 tbsp. olive oil
2 med. onions, chopped
4 cloves garlic, crushed
2 lbs. stew beef, cut in 1.5 inch pieces
1 large can can plum tomatoes
2 cups baby carrots
2 tsp thyme
1 tsp. black pepper
1 tsp. salt
2 bay leaves
1 tsp cloves
Peel/Rind from 1 orange (I used an apple peeler)
2 c. red wine
Brown beef in batches with 2 tablespoon olive oil in large stock pot over medium heat - about 5-7 minutes a batch. Remove with slotted spoon and set aside.
Add remaining 2 tablespoon olive oil, onion and saute 5 minutes or so until translucent. Add garlic and cook until fragrant, about 30 seconds.
Turn heat on high and add remaining ingredients and beef. Bring to a boil, cover and reduce to low, simmering for 2-2.5 hours.
Drink the rest of the wine.
After that time, remove the beef and keep warm. Heat liquid on high and boil for 15 minutes to reduce. Add beef back in. Serve with boiled potatoes and/or good French bread.