Daube de la Provence, French Stew Recipe Video
This stew sooo easy to make, it takes only a bit of time. It's not a heavy one like most casserols, so it's suitable for spring.
Ingredients
600 grams / 21.075 ounces of lean beef suitable for slow cooking ( no steak )
125 grams / 4.391 ounces of smoked bacon
200 cc of red wine
750 cc of beef stock
450 grams / 16 ounces of potatoe wedges ( see variation below)
450 grams / 16 ounces of mixed vegtables ( see variation below)
2 tablespoons of flower
some margerine to bake in
pepper
Directions
Slice the smoked bacon into thin stripes. For the beef you can choose to cut a dice or also stripes, it's up to you. Add the beef into a mixing bowl and dust 2 tablespoons of flower over the meat.
Tossle it with your fingers ( no harm in that one since beef doesnt contain tapeworm or samonella ) until the meat has a nice coating of flower.
Fry off the bacon until crips. In the meantime brown the beef in a large cooking pot. If the meat is brown, add the crispy bacon to the cooking pot.
Then add the stock and the red wine. Stir it around and make sure to scrap the bottom aswell, since the flower can be clogging on to the bottom.
Once it's cooking, turn the heat on a lower setting and leave it simmer for 1,5 hours. Come back every 10-15 minutes to stir around.
25 Minutes before the end, toss in the potatoe wedges and stir again. 5 minutes before the end toss in the veggies. Add some pepper for some flavour. NO SALT!!! Since the stock has reduced so much it is salty enough.
Serve with the red wine you put in the stew and enjoy your meal :)
Tossle it with your fingers ( no harm in that one since beef doesnt contain tapeworm or samonella ) until the meat has a nice coating of flower.
Fry off the bacon until crips. In the meantime brown the beef in a large cooking pot. If the meat is brown, add the crispy bacon to the cooking pot.
Then add the stock and the red wine. Stir it around and make sure to scrap the bottom aswell, since the flower can be clogging on to the bottom.
Once it's cooking, turn the heat on a lower setting and leave it simmer for 1,5 hours. Come back every 10-15 minutes to stir around.
25 Minutes before the end, toss in the potatoe wedges and stir again. 5 minutes before the end toss in the veggies. Add some pepper for some flavour. NO SALT!!! Since the stock has reduced so much it is salty enough.
Serve with the red wine you put in the stew and enjoy your meal :)
