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Boeuf en Daube Recipe

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This recipe for Boeuf en Daube, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Sarko
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp olive oil
1 large onion, sliced
3 cloves garlic, crushed
2 carrots, sliced
2 sticks celery, sliced
2 bacon rashers, chopped
2 lb lean stewing beef stock
2 1/4 cups red wine
bouquet garni: parsley, bay, thyme
strip of orange peel
1 cup black olives
salt, pepper
flour (optional)

Directions:
Directions:
Preheat oven at 325 degrees. Heat oil in large flameproof casserole dish and brown first the vegetables and bacon, then the cubes of beef. Pour in the stock and wine, add the bouquet garni and orange peel. Cover, place in oven, and cook for about 3 hours, checking once or twice to see if liquid needs topping up. Add olives about 30 minutes before end of cooking time. Adjust seasoning with salt and pepper. If desired, the daube can be thickened with a thin paste of flour and water stirred in during the final 30 minutes of cooking.

Personal Notes:
Personal Notes:
A scattering of black olives gives this rich beef stew its special Provencal flavor. Around Nice it is usually served with fresh ribbon noodles.

 

 

 

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