- 3 lbs lean stewing beef, cut into 2-1/2" squares, 1" thick
- 1-½ cups dry white wine, or dry vermouth, or red wine
- ¼ cup brandy, or eau de vie, or gin (optional)
- 2 tbsps olive oil
- 2 tsps salt
- ¼ tsp pepper
- ½ tsp thyme, or sage
- 1 crumbled bay leaf
- 2 cloves garlic, mashed
- 2 cups onions, thinly sliced
- 2 cups carrots, thinly sliced
- ½ lb lean bacon, cut into 1" slices 1/4" thick & 2" long
- 1-½ cups mushrooms, sliced (6 ozs)
- 2-¼ cups crushed tomatoes
- 1 cup sifted flour, on a plate
- 1–2 cups beef stock
- Anchovy paste
- 10 anchovy filets, packed in olive oil
- 2 tbsps capers
- 3 tbsps wine vinegar
- 3 tbsps olive oil, from the anchovies, or fresh
- 2 cloves garlic, mashed
- ¼ cup minced parsley
This is Julia Child’s Daube de Boeuf à la Provençale recipe from Mastering The Art Of French Cooking. It’s a variation on a generic Daube de Boeuf; the only difference is the anchovy paste stirred in at the end. Lacking orange peel and olives, it seems like the least daubey daube recipe I’ve run across.
1. Place the beef in the bowl and mix with the wine, optional spirits, olive oil, seasonings, herbs, and vegetables. Cover and marinate at least 3 hours (6 if refrigerated), stirring up frequently.
2. Simmer the bacon for 10 minutes in 2 quarts of water. Drain and dry. Prepare the mushrooms and tomatoes.
3. Remove the beef from the marinade and drain in a sieve.
4. Preheat the oven to 325 degrees.
5. Line the bottom of the casserole with 3 or 4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms, and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon, and continue with layers of vegetables, beef, and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.
6. Pour in the wine from the marinade and enough stock or bouillon almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover closely, and set in lower third of preheated oven. Regulate heat so liquid simmers slowly for 2-1/2 hours.
7. Using a fork, mash the anchovies and capers to a paste in a bowl. Beat in the vinegar, olive oil, mashed garlic, and parsley. After the daube has cooked for 2-1/2 hours remove it from the oven and skim off the fat. Pour on the anchovy mixture and baste the beef with the cooking juices in the casserole. Cover and return to the oven until the meat is tender, when a fork pierces it easily. Correct seasoning.
Daube de Boeuf à la Provençale. To import, drag image to your MacGourmet recipe box.