"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Daube de Boeuf a la Provencale (Beef Roast in Wine) Recipe

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This recipe for Daube de Boeuf a la Provencale (Beef Roast in Wine), by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, November 30, 2007


1/4 lb Salt Pork
1 1/2 lb Beef chuck,tip or round bonless roast
1 C Dry red wine
1/2 C Water
2 Cloves Garlic, chopped
1/2 t Salt
1/2 t Thyme leaves dried
1/4 t Rosemary leaves, dried, crushed
1/4 t Pepper
1 Bay leaf
6 Med Carrots, cut into 1" pieces
2 Med Onions, cut into fourths
1/2 C Pitted ripe olives
Minced parsley
French bread

Remove rind from salt pork; cut pork into 1/4 inch slices. Cut beef into 1 inch cubes.

Fry salt pork in dutch oven over medium heat until crisp, remove with slotted spoon. Drain on paper towels.

Cook and stir beef in hot fat until brown, about 15 minutes.

Drain fat. Add wine, water, garlic,salt, thyme, rosemanry, pepper and bay leaf. Heat to boiling, reduce heat. Cover and simmer 1 hour.

Stir in salt pork, carrots, oninons and olives.

Cover and simmer until beef and vegetables are tender, about 40 minutes.

Remove bay leaf.. Sprinkle with parsley.

Serve in bowls with French bread for dipping!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes 1hour and 40 minutes
Personal Notes:
Personal Notes:
This one came out excellant, the wine gives it a special flavor.




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