FBD

France − Daube de Boeuf a la Provencale

GreekBeefIntermediate60 minBy Northstar

Ingredients

Servings
4
  • 0.3 each lb. salt pork
  • 0 each lb. beef boneless chuck, tip or round
  • 1 cup dry red wine
  • 0.5 cup water
  • 2 clove garlic, chopped
  • 0.5 tsp salt
  • 0.5 tsp dried thyme leaves
  • 0.3 tsp dried rosemary leaves, crushed
  • 0.3 tsp pepper
  • 1 each bay leaf
  • 6 each carrots, cut into 1-inch pieces
  • 2 each onions, cut into fourths
  • 0.5 cup pitted ripe olives

Instructions

  1. 1

    Remove rind from salt pork; cut pork into 1/4-inch slices.

  2. 2

    Cut beef into 1-inch cubes.

  3. 3

    Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon.

  4. 4

    Drain on paper towels. cook and stir beef in hot fat until brown, about 15 minutes.

  5. 5

    Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf.

  6. 6

    Heat to boiling; reduce heat.

  7. 7

    Cover and simmer 1 hour.

  8. 8

    Stir in salt pork, carrots, onions and olives.

  9. 9

    Cover and simmer until beef and vegetables are tender, about 40 minutes.

  10. 10

    Remove bay leaf.

  11. 11

    Sprinkle with parsley.

  12. 12

    Serve in bowls with French bread for dipping.

Tags

greekinternational-recipes