Boeuf en Daube Provençale

Ingredients

• 1.5 kgbeef chuck — cut into large cubes
• 750 mldry red wine
• 150 gsmoked bacon — diced
• 2carrots — chunked
• 2onions — sliced
• 4 clovesgarlic — smashed
• 2 tbsptomato paste
• 2 stripsorange zest
• 2 sprigsthyme
• 1bay leaf
• 2 tbspolive oil
• to tastefine salt and black pepper

Method

1. Cut the 1.5 kg beef chuck into large cubes, about 5 cm each. Season them generously with fine salt and black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece develops a deep brown crust on all sides. Remove the browned meat and set aside, leaving the rendered fat in the pot.
2. Dice 150 g smoked bacon and add it to the pot. Cook over medium heat until the bacon is crisp and its fat has rendered out. Slice 2 onions and 2 carrots into thin rounds, and mince 4 cloves of garlic. Add these vegetables to the pot, stirring to coat them in the bacon fat. Cook until the onions are translucent and the carrots begin to soften, about 5 minutes.
3. Stir in 2 tbsp tomato paste, allowing it to cook for a minute to deepen its flavor. Add 2 strips of orange zest, 2 sprigs of thyme, and 1 bay leaf to the pot. Pour in 750 ml dry red wine, scraping up any browned bits from the bottom of the pot to incorporate them into the sauce.
4. Return the browned beef to the pot, ensuring it is mostly submerged in the wine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook slowly, checking occasionally. The dish is ready when the beef is fork-tender and the sauce has thickened into a rich, glossy glaze, which should take about 2 to 3 hours.
5. Once the beef is tender, remove the pot from the heat and let it rest for about 10 minutes. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed. Serve the Boeuf en Daube Provençale with crusty bread or boiled potatoes to soak up the flavorful sauce.