Traditional Beef Daube

The classic Provençal beef braise, with bacon, vegetables, and plenty of flavor. Olives are a nice addition; check out the variations. Other cuts and meats you can use: boneless lamb shoulder, cut into chunks.

1 tablespoon extra virgin olive oil

4 ounces good slab bacon, cut into 1/2-inch cubes

2 pounds boneless beef chuck or brisket, cut into 11/2- to 2-inch cubes

Salt and freshly ground black pepper

2 large onions, chopped

2 celery stalks, chopped

3 carrots, chopped

5 cloves garlic, lightly smashed

3 or 4 sprigs fresh thyme

1 sprig fresh rosemary or 1 teaspoon dried rosemary

2 or 3 strips orange peel

1 cup rough red wine, preferably from the south of France, like Cahors or Cotes-du-Rhone

1 tablespoon red wine vinegar

Beef or chicken stock (to make your own, chicken stock
) or water, if necessary

• Put the olive oil in a large pot with a lid or a Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon and set aside, add some of the meat (working in batches if necessary so the pieces aren’t crowded), and turn the heat up to medium-high. Cook, turning the cubes as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes.
• Remove with a slotted spoon.
• Turn the heat back down to medium and add the onions, celery, carrots, garlic, thyme, rosemary, orange peel, and some more salt and pepper. Cook, stirring occasionally, until the onions soften, about 5 minutes.
• Add the wine and vinegar and let them bubble for a minute, then return the meat to the pan.
• Cover and adjust the heat so the mixture simmers gently. Cook for about an hour, then add the bacon, cover, and continue to cook until tender, adding a little more liquid if the mixture threatens to dry out. Depending on the meat, the dish could be done in as little as 30 minutes more or three times as long.
• Taste and adjust the seasoning, then serve or cover and refrigerate for up to 2 days before reheating.

Beef Daube with Olives or Dried Fruit.
• In Step 2, replace the rosemary with 1 teaspoon fennel seeds. When you return the bacon to the pan in Step 3, add 1 cup good green or black olives, preferably pitted, or 1 cup dried prunes or apricots.
  Boeuf à la Bourguignonne.
  • Omit 1 onion and the celery, carrot, rosemary, orange peel, and vinegar; reduce the garlic to 2 cloves. Proceed with Step 1, reserving the bacon and beef in separate bowls. For Step 2, cook the onion, thyme, and garlic, along with 3 bay leaves and 1/2 cup chopped fresh parsley leaves, as directed, then remove and add to the beef bowl.
  • Put 12 small button mushrooms, trimmed and cut into halves or quarters, and 12 pearl onions, peeled (frozen are okay), into the pot and cook, stirring occasionally, until lightly browned, 5 to 10 minutes; remove and add to the bacon bowl. Add 1 cup good red wine, preferably Burgundy (Pinot Noir), and cook for a minute, then add the beef and chopped onion mixtures to the pot. Proceed with Step 3; add the bacon and pearl onion mixture and proceed with the recipe.
• MAKES: 4 servings
• TIME: At least 2 hours, somewhat unattended