Provencal Beef Stew
Boeuf en Daube a la Provencale
1.35kg (3lb) Lean Stewing Beef
235ml (8floz) Red Wine
115ml (4floz) Stock or Water
110g (4oz) Lean Bacon
65g (2½oz) Pitted Black Olives
2 Large Onions
2 Medium Carrots
3 tbsp Olive Oil
2 tbsp Brandy
2 Cloves Garlic
Bouquet Garni
½ Orange, zest only
Parsley
Salt and Black Pepper
Trim any excess fat from the beef and cut into 2.5cm (1 inch) cubes.
Peel and slice one of the onions.
Peel the carrots and cut into chunks.
Place the beef, onion, carrots, bouquet garni, wine and brandy into a bowl and stir well to ensure all is well coated.
Cover and refrigerate for at least 6 hours or overnight, stirring the container occasionally.
Remove the beef, onion, carrots and bouquet garni, from the marinade and place in a large casserole.
Reserve the marinade liquid.
Cut the bacon into small pieces.
Peel and slice the remaining onion into chunks.
Peel and crush the garlic cloves.
Pre-heat the oven to 180°C: 350°F: Gas 4.
Heat the oil in a frying pan.
Add the bacon and cook until lightly browned.
Remove and reserve, add the onion and cook for 10 minutes or until lightly browned.
Add the garlic and cook for a few minutes (ensuring it does not burn).
Return the bacon to the pan, add the reserved marinade, orange zest, stock (or water) and season to taste.
Bring to the boil and pour over the beef and vegetables.
Cover and bake for about 2 hours or until the beef is tender.
Check once or twice to see there is enough liquid to just cover and add extra stock (or water) if needed.
Cut the olives in halves and finely chop the parsley.
Scatter over the finished dish.
Serve immediately.
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