Provençal Beef Daube with Orange

Beef slowly braised in red wine with carrots, garlic, orange peel and herbs, over soft polenta. A weekend pot.

Ingredients

For 6 servings.

• 2 lb beef chuck, in large chunks
• 3 tbsp olive oil
• 1 yellow onion, sliced
• 4 carrots, in chunks
• 4 cloves garlic, smashed
• 2 cups dry red wine
• 1 (14.5 oz) can diced tomatoes
• 1 orange
• 1 tsp dried thyme
• 2 bay leaves
• 1/3 cup black olives
• 1 1/2 cups polenta
• 6 cups water
• 1 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Season the beef with 1 tsp of the salt and the pepper and brown it in batches in the oil in a heavy pot. Set aside.
2. Cook the onion and carrots for 6 minutes, add the garlic, then the wine and scrape up the browned bits.
3. Return the beef with the tomatoes, two strips of orange zest, the thyme and bay leaves. Cover and simmer very gently for 1 3/4 hours, until the beef is tender. Stir in the olives.
4. For the last 20 minutes, bring the water and the rest of the salt to a simmer and whisk in the polenta, stirring often until thick. Serve the daube over it.

Diets and allergens

Nutrition per serving

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