Daube de boeuf Provençal

1. 1

   Preheat the oven to 140C/120C Fan/Gas 1.

2. 2

   Heat the oil in a large frying pan. Season the beef and brown in the pan. Transfer to a large, lidded casserole dish.

3. 3

   Add the bacon to the pan and cook for 5 minutes, until crisp. Transfer to the casserole dish.

4. 4

   In the same pan, cook the vegetables for 10-15 minutes, until soft and golden-brown. Transfer to the casserole dish.

5. 5

   Add the tomatoes to the pan and cook gently for a couple of minutes, then transfer to the casserole dish.

6. 6

   Deglaze the pan with the red wine, bring to a gentle simmer and reduce the volume of the liquid by half. Pour into the casserole dish.

7. 7

   Add the stock, white wine, herbs, spices and citrus peel to the casserole and bring to a simmer. Cover with a paper cartouche and the lid and put in the oven. Cook for 8-10 hours, or until the meat is soft to the touch and falls apart easily.

8. 8

   Meanwhile, to make the glazed onions, put all the ingredients in heavy-duty saucepan, large enough for the onions to cover the base. Add 125ml/4fl oz water and cover with a cartouche. Bring to a simmer and cook until the liquid has evaporated, and the onions are translucent and soft.

9. 9

   Remove the beef from the casserole and set aside.

10. 10

    Strain the sauce through a fine sieve into a clean saucepan and reduce the volume of the liquid until you have a shiny sauce. Return the meat to the pan and shred.

11. 11

    Serve with the glazed onions and mashed potato.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.