Recipe courtesy of La Campagne
Provencale Daube of Beef
Getting reviews...
- Total: 2 hr 50 min
- Prep: 30 min
- Cook: 2 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 388
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 36 g
- Cholesterol
- 111 mg
- Sodium
- 1024 mg
- Total: 2 hr 50 min
- Prep: 30 min
- Cook: 2 hr 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 388
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 36 g
- Cholesterol
- 111 mg
- Sodium
- 1024 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Heat butter in Dutch oven or heavy casserole pan. Season meat with salt and pepper, sprinkle with flour and stir to incorporate. Add the meat to the pot and cook until well browned, about 5 to 7 minutes.
- Add carrots, celery, onion, and fennel and cook for 5 minutes. Add garlic, herbs, and orange zest and cook for 2 minutes. Add wine and orange juice and reduce by 1/2. Add the stock and bring to a simmer.
- Simmer for 15 minutes then transfer to oven. Cook for 1 1/2 to 2 hours, stirring occasionally. When the meat is very tender and the sauce is thickened, remove, and season with salt and pepper.
