Daube Provençale with Orange and Olives

Ingredients

• 1.2 kg beef chuck, cut into 5 cm pieces
• 200 g smoked slab bacon, diced
• 2 yellow onions, cut into wedges
• 4 carrots, roughly chopped
• 6 garlic cloves, crushed
• Peel of 1 orange (in one piece)
• 100 g black Niçoise olives
• 400 g crushed tomatoes
• 500 ml red wine (Côtes de Provence or similar)
• 200 ml beef stock
• 2 tbsp tomato paste
• 1 bouquet garni (thyme, rosemary, bay leaf)
• 3 tbsp olive oil
• Salt and black pepper
• Fresh basil

Method

1. 1Marinate the beef in the wine with bouquet garni, onion and garlic in the fridge overnight.
2. 2Preheat the oven to 150 °C. Remove the beef and pat dry. Strain the marinade and reserve.
3. 3Brown the beef in olive oil in an ovenproof casserole. Fry the bacon separately. Sauté the vegetables.
4. 4Combine everything in the casserole with the marinade, tomato paste, crushed tomatoes, stock, orange peel and olives. Bring to a boil.
5. 5Cover and transfer to the oven for 3–3.5 hours until the meat is silky tender. Remove the orange peel and bouquet garni. Season to taste. Serve with fresh basil and wide noodles or crusty bread.