Provençal Beef Stew

Serves 8

This typical French recipe is also called Daube.

3 tbsp olive oil

3 lbs beef chuck, cut into 1- to 2-inch chunks

2 medium-sized onions, coarsely chopped

4 cloves garlic, coarsely chopped

5 carrots, peeled and quartered

6 plum tomatoes, coarsely chopped

8 fresh sage leaves, coarsely chopped, or 1 tsp. dried sage leaves

1 tsp. dried Herbes de Provence or thyme leaves

4 whole cloves

3 (1/2-inch wide) strips orange peel

1 bay leaf

1 tsp. salt

1 tsp. ground black pepper

1 cup red wine

Water

In oven-proof 5-quart Dutch oven or casserole, heat 1 tbsp. oil over medium-high heat; brown beef in batches on all sides. With slotted spoon, remove beef and set aside.
Add remaining 2 tbsp oil to pan. Reduce heat to medium and add onions and garlic; sauté 5 minutes. Stir in carrots, tomatoes, sage, Herbes de Provence, cloves, orange peel, bay leaf, salt and pepper.
Pour red wine over all; add browned beef and enough water to cover and stir to blend. Heat mixture to a gentle simmer.

Meanwhile, heat oven to 250°F.

When mixture begins to simmer, remove from heat, cover and bake 2 hours, stirring occasionally.

Uncover stew and bake 2 more hours, or until beef is very tender and stew thickens.
Serve, or cool, cover and refrigerate.

Provencal Beef Stew will taste even better the next day.

Source: Country Living Magazine