Daube Niçoise

IngredientsPrint recipe

(For 6 people)

• 3 Lbs beef stew meat
• 4 Tbsp olive oil + 2 Tbsp
• 1 onion diced
• 2 carrots sliced
• 1 small celery branch diced very small
• 2 Tbsp flour
• 1/4 cup tomato paste
• 1 Lb 13 oz tomato sauce
• 1 cup + 1/4 cup red wine (preferably Cabernet Sauvignon, Côtes Du Rhône, or Bordeaux)
• 2 bouillon cubes (beef)
• 1/4 orange peel
• 3 garlic cloves sliced
• 2 fresh thyme branches
• 3 bay leaves
• Salt & pepper to taste
• 1/3 cup water
• 5.75 oz green olives (drained)

Instructions

1. Heat 4 Tbsp olive oil in a skillet over medium-high heat.
2. When hot, briefly brown the meat (in batches if needed), turn off heat and set aside.
3. In a large pot, over medium heat, heat 2 Tbsp olive oil and cook the onions, carrots and celery for about 5 minutes.
4. Add the meat and stir.
5. Add the flour and stir.
6. Add the tomato paste and stir.
7. Pour tomato sauce and stir.
8. Pour wine. When boiling, reduce heat to low.
9. Add the bouillon cubes, the orange peel, garlic, thyme, and bay leaves.
10. Salt & pepper to taste.
11. Pour water and cook on low heat covered with a lid for 3 hours, stirring regularly.
12. After 3 hours, remove the orange peel, add olives and cook for 30 more minutes.
13. Remove the thyme and bay leaves before serving.
14. If the sauce is too thick to your taste, add a little bit of water.

Enjoy with gnocchi, polenta, fresh noodles, or potatoes (mashed, steamed or sautéed).