Beef Daube
Slow-braised beef in wine with prunes and olives, a rustic Provençal stew that's both humble and sophisticated.
Ingredients (serves 4)
- 2 lbs beef chuck or shoulder
- 1 cup red wine
- 1 cup beef stock
- 1 onion
- 2 carrots
- 1 celery stalk
- 4 cloves garlic
- 1 cup prunes
- 1 cup olives
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp thyme
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Save this recipeInstructions
- 1
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches, 4-5 minutes per side. Set aside.
- 2
Chop onion, carrots, and celery. Sauté in the pot for 5 minutes until soft. Mince garlic and add, cooking for 1 minute.
- 3
Pour in red wine and beef stock, scraping up browned bits. Add bay leaf and thyme.
- 4
Return beef to pot, cover, and simmer for 50 minutes until beef is nearly tender.
- 5
Add prunes and olives, then simmer for 15 more minutes until beef is fall-apart tender.
- 6
Season to taste with salt and pepper. Serve hot.
