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Chat 'n Dish: Daube Provencal

Daube Provencal inspired by Helene Barale's daube served at her amazing restaurant Chez Barale in Old Town Nice France but modernized and shortened for easy preparation in our American kitchens. Who has 8-10 hours to spend cooking one dish? Yes there is still cooking time, but simmering on the stove top isn't any big deal, right!
Ingredients
  Beef 2 Pound, cubed
  Pork 1 Pound, cubed
  Veal 1 Pound, cubed
  Onions 2 , chopped
  Garlic 4 Clove (20 gm), chopped
  Mushroom 8 Ounce, chopped (Canned)
  Carrots 1 Pound
  Herbs de provence 2 Tablespoon
  Red wine 1⁄2 Cup (8 tbs)
  Orange zest 1 Teaspoon
  Tomatoes 3 Cup (48 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Bouquet garni 50 Gram
  Cognac 1⁄4 Cup (4 tbs)
Directions

MAKING
1. In a pot on medium heat, pour some oil and brown the meat.
2. Once the meat is browned, add the onions and garlic, give it a good stir and let it cook for 15 minutes.
3. Add the drained and chopped mushrooms along with its juices into the pot with the meat.
4. Season with herbs de provence, add the chopped tomatoes, cover and simmer for 30 minutes.
5. Pour the red wine into the pot, cover the top and simmer for 60 minutes.
6. Now add the carrots, bouquet garni, pour cognac and add orange zest and simmer it on low for 150 minutes.

SERVING
7. Serve this dish with polenta or over mashed potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Beef
Restriction: 
High Fiber, High Protein
Channel: 
Chat N Dish
Preparation Time: 
20 Minutes
Cook Time: 
150 Minutes
Ready In: 
170 Minutes
Servings: 
4

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