European•comfort

Beef daube or Provencal/French beef stew

Easy recipe for beef daube, a classic Provencal or Southern French stew made with beef, onions, tomatoes, carrots, red wine, and herbs.

Ingredients

Quantities are shown as originally provided.

4 lbs beef shank (with or without bones, cut in large chunks)
1 ½ large red onions (sliced)
3-4 tbs olive oil
10 roma tomatoes (peeled, seeded and diced, or 2 cans of diced tomatoes)
6-7 carrots (peeled and sliced)
1 ½ - 2 cups red wine
1 tbs herbes de Provence (or mix of dried thyme, marjoram, sage, rosemary, basil, etc)
1 tbs whole anise seeds
Salt and pepper
Pastas (rice or potatoes)

1
Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
2
Remove the meat from the pan and set aside for later.
3
Add the onions slices to the pan and cook until caramelized.
4
Add the browned meat chunks back to the pan with the onions
5
Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
6
Simmer for 2 to 3 hours or until the meat is very tender and the sauce has thickened.
7
Serve with warm pastas or rice/potatoes.