Daube de Bœuf Niçoise

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. Begin by cutting the 1.5 kg beef chuck into large chunks, about 5 cm each. Season the pieces generously with fine salt and black pepper. In a heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Each piece should develop a deep brown crust, which will enhance the flavor of the stew.
2. Once all the beef is browned, remove it from the pot and set aside. Dice 150 g smoked bacon and add it to the pot, cooking until the fat renders and the bacon becomes crisp. Dice 2 onions and 2 carrots, then add them to the pot along with 4 cloves of minced garlic. Cook these vegetables in the bacon fat until the onions become translucent and the carrots start to soften, scraping up any browned bits from the bottom of the pot.
3. Stir in 2 tbsp tomato paste, allowing it to cook for a minute to deepen its flavor. Return the browned beef to the pot, along with any accumulated juices. Pour in 750 ml dry red wine, ensuring the beef is mostly submerged. Add 2 strips of orange zest, 2 sprigs of thyme, and 1 bay leaf to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. Cover the pot and let the daube cook slowly for about 3 hours, stirring occasionally. The beef should become tender and easily pierced with a fork, and the wine should reduce to a rich, flavorful sauce. If the liquid reduces too quickly, add a bit of water or broth to maintain moisture.
5. Once the beef is tender, remove the pot from the heat and let it rest for about 15 minutes. This resting period allows the flavors to meld further. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Serve the Daube de Bœuf Niçoise with crusty bread or a side of potatoes, allowing the rich sauce to complement the dish.