Provencal Beef Daube with Orange Zest and Olives

What you need

• 1.2 kg (2 lb 10 oz) beef chuck, cut into 5 cm (2 in) cubes
• 750 ml (1 bottle) dry red wine
• 2 onions, quartered
• 2 carrots, cut into thick rounds
• 6 cloves garlic, lightly crushed
• 2 piece orange zest, wide strips, no white pith
• 2 whole cloves
• 1 bouquet garni, thyme, bay leaves and parsley stems tied together
• 150 g (5 oz) smoked bacon, cut into lardons
• 3 tbsp olive oil
• 2 ripe tomatoes, chopped
• 100 g (3 1/2 oz) Nicoise olives, pitted
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the beef, wine, onions, carrots, garlic, orange zest, cloves and bouquet garni in a large bowl. Cover and marinate in the fridge for at least 3 h.

2. 2

   Heat the oven to 150 °C (300 °F).

3. 3

   Drain the beef and vegetables, keeping the wine. Pat the beef dry and season with salt and black pepper.

4. 4

   Heat the olive oil in a heavy ovenproof pot over medium-high heat. Brown the bacon, then lift it out.

5. 5

   Brown the beef in batches until deep brown on all sides, 8 min per batch. Do not crowd the pot.

6. 6

   Add the drained onions, carrots and garlic. Cook for 5 min.

7. 7

   Add the tomatoes and return the bacon and beef to the pot.

8. 8

   Pour in the reserved wine and add the bouquet garni, cloves and orange zest from the marinade. Bring to a simmer.

9. 9

   Cover and cook in the oven for 2 h.

10. 10

    Stir in the olives and cook until the beef is fork-tender, 45-60 min more.

11. 11

    Discard the bouquet garni, the cloves and the orange zest. Taste and adjust the seasoning.

12. 12

    Rest for 10 min and serve hot.

Imported from gourmetsafari.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.