DAUBE PROVENCAL

Daube Provencal image

Provided by Molly O'Neill

Categories dinner, casseroles, one pot, main course

Time 2h45m

Yield Four servings

Number Of Ingredients 18

Ingredients

2 tablespoons vegetable oil
2 pounds beef-stew meat, cut into 2-inch cubes
1/2 cup flour
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
1 cup dry red wine
6 large carrots, peeled and cut into 1-inch-thick diagonal slices
1 medium celery root, peeled and cut into 1-inch cubes
10 fresh artichoke hearts
2 cups cracked green olives, pitted
2 tablespoon fresh rosemary leaves
1/4 cup grated orange rind
1 allspice berry
1 clove
1 quart beef broth
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup minced parsley

Steps:

Heat the oil in a heavy-bottom saucepan over medium heat. Sprinkle the beef with flour. Brown the meat in the oil until golden, about 3 minutes per side. Remove meat from pan. Set aside. Add the onion and garlic. Saute until translucent, about 5 minutes. Add the wine. Increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes. Return the beef to the pot.
Add 3/4 of the carrots, 3/4 of the celery root, 4 artichoke hearts, olives, rosemary, orange rind, allspice, clove and broth. Stir to combine. Cover partly and simmer over medium-low heat until the meat is tender, about 1 1/2 to 2 hours. Add the remaining artichoke hearts, carrots and celery root. Continue cooking until tender, about 20 to 30 minutes. Season to taste with salt and pepper. Divide among 4 bowls. Garnish with parsley.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 14 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 2107 milligrams, Sugar 11 grams, TransFat 1 gram